Recipes Included On This Page Bean Casserole Berry Cheesecakes Blooming Onion--with Dip Blueberry Conserve (Sandy's) Bobbie's Cream Cheese Layer - Blueberry Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bean Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound bacon -- cut up and browned 1 small onion -- cut up and cooked with bacon 1/2 pound hamburger -- brown with bacon and onion 1 cup ketchup 3/4 cup brown sugar 3 tablespoons vinegar 2 tablespoons liquid smoke flavoring 1 can pork and beans -- (large can) 1 can kidney beans 1 can butter beans Combine and bake 30-40 min. at 350F. - - - - - - - - - - - - - - - - - - - Per serving: 3559 Calories (kcal); 95g Total Fat; (23% calories from fat); 170g Protein; 535g Carbohydrate; 203mg Cholesterol; 7014mg Sodium Food Exchanges: 23 Grain(Starch); 13 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13 Fat; 11 1/2 Other Carbohydrates * Exported from MasterCook * Berry Cheesecakes Recipe By :Australian Woman's Day Magazine Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 250 g packet cream cheese (Softened) 1/2 cup sweetened condensed milk 2 eggs, lightly beaten 1/2 cup thickened cream 2 tablespoons plain flour 2/3 cup (80g) raspberries 1/2 cup or about (80g) blueberries 1/2 cup toasted muesli 25 g butter, melted extra berries to decorate top of ovenproof glasses or dishes in which you bake them. Beat the cream cheese and condensed milk in small bowl with electric mixer until smooth, add eggs, cream and flour, beat until combined, stir in berries. Divide mixture among 4-6 ovenproof dishes or glasses, sprinkle with combined muesli and butter, place dishes on an oven tray. Cook in moderate oven, 180 degrees C, for about 25 minutes or until set. Serve warm or cold, decorated with extra berries on top. Contributed to FareShare by L. Wright Leanne**Recipes**<lulu1964zulu@hotmail.com> 1 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 13g Total Fat; (23% calories from fat); 12g Protein; 83g Carbohydrate; 52mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 5 1/2 Other Carbohydrates * Exported from MasterCook * Blooming Onion--with Dip Recipe By :k.Curtis Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sweet onion -- Texas Walla Walla or Maui Water 1 Egg -- beaten 2 tablespoons Flour 1 cup Cracker crumbs or coating mix Oil -- for deep frying DIP- 1/2 cup Mayonnaise 1/2 cup Sour Cream 1/2 cup Thousand Island Dressing 2 tablespoons Horseradish -- grated Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. - - - - - - - - - - - - - - - - - - - Per serving: 1213 Calories (kcal); 122g Total Fat; (86% calories from fat); 14g Protein; 30g Carbohydrate; 277mg Cholesterol; 780mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates * Exported from MasterCook * Blueberry Conserve (Sandy's) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange 1 lemon 3 cups water 5 cups sugar 1/2 cup dark seedless raisins 6 cups blueberries, stemmed and washed With vegetable peeler, remove each outer rind of the orange and the lemon -- cutting so thinly that none of the white under layer comes with it; chop fine. Remove and chop the pulp, discarding any seeds. Bring the water and sugar to a boil in a large stainless steel kettle, and add orange, lemon, and raisins; simmer for about 5 minutes. Add the blueberries, and cook over moderate heat until the mixture thickens -- about 30 minutes -- stirring often to prevent sticking. Pour boiling hot into hot 1/2-pint jars leaving 1/4 inch headroom. Adjust the lids and process in a boiling-water bath for 10 minutes. Remove and complete seals if necessary. This is especially good as a topping for ice cream of plain white or yellow cake. "Putting Food By" by Jane Greene, Ruth Hertzerg, Beatrice Vaughan - - - - - - - - - - - - - - - - - - - Per serving: 3943 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 1021g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 67 Other Carbohydrates * Exported from MasterCook * Bobbie's Cream Cheese Layer - Blueberry Pie Recipe By :Roberta Banghart <bobbi744@acd.net> Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 inch vanilla cookie crumb crust -- or pre-baked homemade 5 ounces cream cheese -- light or fat-free 3 tablespoons fat-free sour cream 1 tablespoon lemon juice 2 tbsps. sugar -- (depending on sweetness desired) (2 to 3) 4 cups blueberries -- divided, washed, dried 1/2 cup sugar 2 tablespoons cornstarch 1/4 cup water For Cream Cheese layer: Soften cream cheese to room temperature. Add sour cream, lemon juice and 2-3 tablespoons sugar and beat by hand until smooth. Spread in pie crust. For Blueberry Layer: Combine 1/2 cup sugar with cornstarch. Slowly add water and stir to blend. Microwave until thick and smooth. Mash 1 cup of the blueberries. Add to the sugar-cornstarch mixture. Microwave on Medium until thick and bubbly. Stir in to remaining blueberries. Cool for 10 minutes. Place blueberry mixture on top of cheesecake mixture. Cover and chill for 2-3 hours until firm. Source: "Original Recipe by bobbi744@acd.net" S(MC formatting by): "bobbi744@acd.net" Roberta Banghart**Original Blueberry Pie recipe**<bobbi744@acd.net> 16 July, 2000 Sunday - - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 6g Total Fat; (15% calories from fat); 2g Protein; 76g Carbohydrate; 20mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 4 1/2 Other Carbohydrates NOTES : Bobbie's Notes: I wanted a blueberry pie that was easy and had a light cheesecake layer and was also low in fat. I looked at several recipes for other blueberry cheese pies and made the sauce from one and cut the cheesecake layer to about 5/16 of another. Most recipes had sweetened condensed milk, whipped cream or whipped topping blended into the cream cheese. I wanted something less sweet and only wanted the cheesecake layer to accent the flavor of the blueberries. This was delicious. It set up nicely and cut into beautiful neat pieces. The purchased Vanilla cookie crumb was perfect for this pie.

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