Recipes Included On This Page Fiakergulasch Foolproof Chocolate Fudge Fresh Cherry Crunch Fresh Cherry Sour Cream Coffee Cake Fried-up Chili Dip Frosted Fresh Grape Salad Frozen Strawberry Dessert Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fiakergulasch Recipe By :Monika Eckert Serving Size : 4 Preparation Time :0:00 Categories : Beef Cucumbers Main Dishes Onions Sausage Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 pounds beef -- in cubes 7/8 pound onion 2 tablespoons oil -- (to 3) 2 teaspoons paprika powder 1 tablespoon vinegar 1 garlic clove -- (to 2) salt pepper black 1 tablespoon caraway seed 1 teaspoon marjoram -- (to 2) 1 tablespoon tomato paste 4 eggs, hard-boiled 4 Vienna sausage 4 cucumber slices -- small parsley for garnish Peel onion and cut into small rings. Heat 1 tablespoon oil in a roasting pan and fry the onions until golden brown. Dust with paprika powder and brown a very short time. Add the vinegar and take everything out of the pan. Heat rest of oil. Add meat in small doses and brown. Peel garlic and mince very fine. Add to the meat, add all meat and spice with salt, pepper, caraway and marjoram. Add tomato paste, brown and add 1 cup of water to the meat. Give the onions back in the roasting pan and cook for 1 1/4 - 1 1/2 hours. Step by step add 3 cups of hot water ( I need not so much water). In the meantime cook the eggs, peel them and cut in halves. Cut the sausages into pieces and add 5 minutes before end of cooking to the goulash. Cut the cucumber fan-shaped. Flavor the goulash again very tasty and serve. Decorate with eggs, cucumber and parsley. S(MC formatting by): "and Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Foolproof Chocolate Fudge Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Candies Chocolate Nuts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages semi-sweet chocolate chips (6 oz. each) 1 can condensed milk -- (14 oz.) 1 dash salt 1/2 cup chopped nuts (optional) 1 1/2 tsp. Ronald Reginald's Pure Vanilla Extract In heavy saucepan, over low heat, melt chips with condensed milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Borden Kitchens' Home Economists From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Cherry Crunch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cherries Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CRUNCH CRUST & TOPPING----- 1 cup All purpose flour 1 cup Quaker Oats -- uncooked 1 cup Dark Brown Sugar firmly packed 1 cup Butter -----FILLING----- 3 cups Fresh cherries -- pitted 1 cup Granulated white sugar* 1 cup -- water 3 tablespoons Cornstarch 1/2 teaspoon Pure Almond Extract -----OPTIONAL----- 1 cup Semi-sweet chocolate chips * When adding chocolate chips to this recipe, use 1/2 cup granulated sugar instead of 1 cup. Preheat oven to 375 degrees F. Combine the crunch crust mixture until it resembles coarse crumbs. Pat 3/4 of the mixture into a 9 x 9 inch baking pan, reserving the remaining crumbs for the top, and set aside. Combine the filling mixture, except the almond extract and bring to a boil, stirring constantly, until thickened. Let cool slightly and stir in the almond extract. Pour filling onto crumb mixture and, if adding the chocolate chips, sprinkle them over the filling and top with remaining crumbs. Bake at 375 degrees F. for about 45 minutes. When cool, cut into squares. Note: This is a very rich dessert! From the personal MM recipe database of Sandy Gamble <scg@indirect.com> Posted to FareShare Gazette 6-2000 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Cherry Sour Cream Coffee Cake Recipe By :Old Family Recipes Serving Size : 20 Preparation Time :0:00 Categories : Breads - Quick Cherries Coffee Cake - Quick Desserts Tried Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 sticks margarine -- softened 1 1/4 cups sugar 1 teaspoon vanilla 1/2 teaspoon grated lemon rind 2 large eggs 8 ounces sour cream 1 cup sweet red cherries, pitted and halved -- 1 cup or more 1/2 pound 2 tablespoons sugar 1/2 teaspoon cinnamon 1 tablespoon sugar 1/4 teaspoon cinnamon On wax paper or in a bowl, stir together flour, baking powder and baking soda. In large bowl of electric mixer at Medium speed, cream margarine, 1 1/4 cup sugar, vanilla and grated lemon rind. Beat in eggs, one at a time. Add sour cream, alternately with flour at Low speed. Blend just until smooth. Stir together cherries, chopped nuts, 2 T. sugar and 1/2 tsp. cinnamon. Place 1/3 of batter in greased and floured 9' tube pan or 2 loaf pans. Sprinkle with 1/2 of cherry mixture. Repeat. Spread with last of batter. Sprinkle with 1 Tbsp. sugar, blended with cinnamon. Bake on rack below center at 350 f. until cake tests done, 60 minutes. (45 minutes for 2 small pans.) Cool on rack in pan for 5 minutes. Loosen edges and turn out on rack, top-side up. Serve warm or chilled. MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried-up Chili Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dips And Spreads Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can (15oz) Chili con Carne with -- Beans 1 cup (10oz) RO*TEL Whole Tomatoes -- and Green Chilies 1 cup Shredded lettuce 1/2 cup Shredded Monterey Jack cheese 1/2 cup Shredded Cheddar cheese 3/4 cup Chopped tomato 1/2 cup Chopped green onion 2 tablespoons Sliced black olives Combine chili and RO*TEL in a medium saucepan. Heat until hot, stirring occasionally. Pour into a shallow 1 1/2-quart bowl. Arrange lettuce along outside edge to form a circle. Continue to arrange remaining ingredients in a circular pattern in the order listed. Serve with tortilla chips. Contributed to FareShare 6-2000 by Sandy West<rwwest@execnet.net> S(MC formatting by): "and Contributed to FareShare 6-2000 by Sandy West<rwwest@execnet.net>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frosted Fresh Grape Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Fruit Nuts Salads Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups red seedless grapes -- firm and refrigerated 3 cups green seedless grapes -- firm and refrigerated 6 tablespoons dark brown sugar 8 ounces sour cream 1 cup pecan halves Rinse grapes in colander. Remove from stems. Make sure grapes are well drained. Layer grapes in a glass bowl (it looks prettier!). Smooth sour cream over the grapes as if frosting a cake. Sprinkle dark brown sugar over the sour cream. Sprinkle the pecan halves over the brown sugar. Do not mix until it is ready to be served. Source : GFWC (General Federation of Women's Clubs) Centennial Cookbook, printed by Bright of America, Summersville, WV. An easy salad from the family archives....hope you enjoy. Make sure grapes are on sale as can get a little pricey otherwise. Great for a barbecue, and something cool and different. Contributed to FareShare 6-2000 by Susan <sbradley@nni.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Strawberry Dessert Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Nuts Strawberries Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1/2 cup sugar 1 cup flour 1/2 cup chopped nuts 1 package frozen strawberries -- partially defrosted 2 egg whites 1 cup sugar -- more or less 1 tablespoon lemon juice 1 cup whipping cream -- or equivalent whipped Crust: Preheat oven to 400F. In a medium bowl beat together the butter or margarine, the 1/2 cup of sugar, flour and nuts. Transfer to a cookie sheet and bake at 400F until golden brown. Mix it occasionally during the baking to get it evenly browned and broken into chunks. Line a 9- x 13-inch baking pan with about half the mixture. Reserve the rest for the top. Filling: Break the partially defrosted berries apart with a fork. Add the egg whites, 1 cup sugar and the lemon juice; beat at high speed with an electric mixer for 20 minutes. Fold in the whipped cream (or Dream Whip or Cool Whip). Spread the mixture over the crust in the pan. Sprinkle with the reserved crust mixture. Freeze. From First Fruits Cookbook to which it was contributed by Marilyn Potter. I have no other information about this cookbook as I bought it used and the frontispiece is missing. MC formatted and posted on FareShare 6-2000 by Hallie buddy@connect.ab.ca> Source: "From First Fruits Cookbook to which it was contributed by Marilyn Potter." - - - - - - - - - - - - - - - - - - -

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