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FareShare Gazette Recipes --December 1999 - C's (Page 2)

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Recipes Included On This Page

Chocolate Mousse Tarts
Cinnamon Honey Butter
Clam Chowder
Cracker Barrel Old Country Store's Hash Brown Casserole
Cranberry Scones
Creme De Cacao Balls

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                     *  Exported from  MasterCook  *
                          Chocolate Mousse Tarts
Recipe By     : CHRISTMAS WITH SOUTHERN LIVING
Serving Size  : 1    Preparation Time :2:00
Categories    : Volume 2-12, Dec. '99            Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Vanilla Wafer Cookies
   1      Package       (8 oz.) Cream Cheese -- Softened
   1      Package       (3 oz.) Cream Cheese -- Softened
     2/3  Cup           Sugar
   6      Large         Eggs
   8      Squares       (1 oz.) Semisweet Chocolate -- Melted
     1/3  Cup           Whipping Cream
   1      Tablespoon    Vanilla Extract
                        Sweetened Whipped Cream
                        Chocolate Syrup
  24                    Maraschino Cherries with Stems -- Garnish
Line 24 muffin pans with paper liners. Place a vanilla wafer in each
liner; set aside.
Beat cream cheese in a large mixing bowl at medium speed of an electric
mixer until creamy. Gradually add sugar, beating well. Add eggs, on at a
time, beating after each addition. Add melted chocolate, whipping cream,
and vanilla; beat at low speed just until blended. Spoon evenly into liners.
Bake at 325 degrees for 14 to 16 minutes. Cool in pans on wire racks.
Cover and chill.
To serve, pipe or dollop sweetened whipped cream in center of tarts;
drizzle with chocolate syrup. Garnish, if desired.
Yield: 2 dozen.
Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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                     *  Exported from  MasterCook  *
                          Cinnamon Honey Butter
Recipe By     : SOUTHERN LIVING 1989
Serving Size  : 1    Preparation Time :0:10
Categories    : Volume 2-12, Dec. '99            Condiments/Seasonings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Butter -- Softened
   3      Tablespoons   Honey
     1/2  Teaspoon      Cinnamon
Cream butter until light and fluffy. Add honey and cinnamon, beating
until well blended. Serve with pancakes, waffles, or toasted bagel slices.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Yield: 1 cup.
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                     *  Exported from  MasterCook  *
                               Clam Chowder
Recipe By     : SOUTHERN LIVING 1989
Serving Size  : 8    Preparation Time :1:00
Categories    : Volume 2-12, Dec. '99            Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Whole Shelled Clams, undrained (10 oz)
   1      Tablespoon    Margarine
     1/3  Cup           Celery -- Chopped
     1/3  Cup           Onion -- Chopped
   1 1/4  Cups          Peeled Potatoes -- Diced
   1      Tablespoon    Cornstarch
   1      Cup           Milk
   1      Can           Evaporated Milk (12 oz)
     1/2  Teaspoon      Salt
     1/8  Teaspoon      White Pepper
   1      Dash          Hot Sauce
   1      Dash          Paprika
Drain clams; reserve 1/2 cup liquid. Set clams aside.
Combine clam liquid, margarine, celery, onion, and potato in a Dutch
oven, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or
until potatoes are tender.
Combine cornstarch and milks; add to potato mixture. Add clams, salt,
and remaining ingredients. Cook over medium heat, stirring constantly,
until thickened.
Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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                     *  Exported from  MasterCook  *
         Cracker Barrel Old Country Store's Hash Brown Casserole
Recipe By     : n/a
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Potatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen hash browns - (2 lbs)
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
  16      ounces        sour cream
   1      can           cream of chicken soup
   1      stick         butter
     1/2  cup           chopped onion
   2      cups          grated sharp Cheddar cheese
Place potatoes in a greased 9- by 13-inch pan.  Season with salt and
pepper.  In a bowl add minced onions, and mix together with sour cream
and cream of chicken soup.  Pour soup mixture over potatoes; sprinkle
with Cheddar cheese and butter, that you have cut into cubes.  Bake at
350 degrees for 45 minutes, or until all is completely warm, and the
cheese begins to melt.
NOTES : Cracker Barrel does not use sour cream, you might want to try
some chicken broth to bind everything together.  I would keep two cans
in mind, starting with one, and then trying another.  You would also
want to use the shredded and not the cubed hash browns.  Oh yes, I would
also omit the cream of chicken soup.  I would add just enough broth to
make sure everything is moistened, but do not soak the potatoes.
NOTES : Cracker Barrel does not use sour cream, you might want to try
some chicken broth to bind everything together.  I would keep two cans
in mind, starting with one, and then trying another.  You would also
want to use the shredded and not the cubed hash browns.  Oh yes, I would
also omit the cream of chicken soup.  I would add just enough broth to
make sure everything is moistened, but do not soak the potatoes.
Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
Source:  "CopyKat Recipes at http://www.copykat.com"
Formatted for MC5: "08-20-1999  by  Joe Comiskey  -  joecomiskey@netzero.net"
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                     *  Exported from  MasterCook  *
                             Cranberry Scones
Recipe By     : High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen
Serving Size  : 9    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          quick cooking oatmeal
   1 1/8  cups          all-purpose unbleached white flour -- (plus flour for
                        rolling the dough)
     1/4  cup           sugar
     1/2  teaspoon      baking soda
   2      teaspoons     baking powder
     1/4  teaspoon      salt
   2      tablespoons   butter
     1/3  cup           nonfat yogurt
   1                    egg -- beaten
   1      tablespoon    canola oil
     1/3  cup           cranberries
                        OR dried cherries
     1/4  cup           raisins
Preheat the oven to 400 F.
Grind the oats to a fine powder in a food processor fitted with a metal chopping
blade.  Grind in the flour, 3 tablespoons of the sugar, and the baking powder,
baking soda, and salt.  Cut in the butter.
In a separate mixing bowl, combine the yogurt, egg, oil, cranberries, and
raisins.  Add the oat mixture to the wet ingredients and stir just to mix.
(Over stirring will make the scones tough.)  The dough should be the consistency
of biscuit dough.  Add flour as necessary.
Turn the dough onto a lightly floured work surface and roll it into a rectangle
12 inches long, 6 inches wide, and about 1 1/2 inches thick.  Cut the dough into
nine 4x2" rectangles and transfer to a nonstick baking sheet.  (Alternatively,
you can make round scones.)  Sprinkle the scones with the remaining 1 tablespoon
of sugar.
Bake the scones for 12 to 15 minutes or until firm and lightly browned on top.
Transfer the scones to a cake rack to cool.
Posted to FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com>
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                     *  Exported from  MasterCook  *
                          Creme De Cacao Balls
Recipe By     : SOUTHERN LIVING CHRISTMAS COOKIES
Serving Size  : 1    Preparation Time :0:01
Categories    : Volume 2-12, Dec. '99            Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Cups          Crushed Chocolate Sandwich Cookies
   1      Cup           Finely Chopped Walnuts
   1      Cup           Powdered Sugar -- Sifted
     1/3  Cup           Creme De Cacao
   2      Tablespoons   Dark Corn Syrup
                        Additional Powdered Sugar -- Sifted
Combine first 3 ingredients. Add creme de cacao and syrup; mix well.
Chill 1 hour. Shape dough into 1 inch balls; roll in additional powdered
sugar. Place in an airtight container; chill overnight.
Yield: 4 dozen.
Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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