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FareShare Gazette Recipes-- July 2000 - C's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cantaloupe Alaska
Cappuccino Mix
Carrot Apricot Scones
Cheese Cake Pie Filling
Cheesecake Crust (Joy)
Cherry Bounce
Chicken and Bacon Casserole!
Chili Cheese Dip
Choc Vanilla Slice

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* Exported from MasterCook *
                            Cantaloupe Alaska
Recipe By     :Heritage Cookbook; Junior League of Salt Lake City; 1975
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     ripe cantaloupe -- chilled
  4                     egg whites
  1               dash  salt
     1/2           cup  sugar
  1               pint  vanilla ice cream -- frozen hard
Preheat oven to 500F.
Wash the cantaloupes. Cut in half. Cut a thin slice off the "bottom" so 
they will sit flat.
Beat egg whites and salt together until frothy. Continue beating while 
gradually adding sugar until the meringue is very stiff and glossy.
Put the melon halves on a thick wooden board. Fill each half with 1 cup 
of ice cream. Spread the meringue completely over the ice cream and the 
melon, except for the rind. 
Bake for 2 minutes or until the meringue is golden brown.
Cut in wedges and serve immediately.
From the Heritage Cookbook; Junior League of Salt Lake City, Inc.; 1975;
P.O. Box 6163, Salt Lake City, Utah 84106
Hallie's notes: These days it seems imperative to wash fruit and
vegetables properly. A quick rinse under the tap will only suffice if 
they are going to be fully cooked. I generally use a very weak Javex 
(chlorine bleach) solution (about 10% bleach in water) and a little 
lightly soaped water (the soap releases the chlorine so don't take a big 
breath). This takes care of most things. Don't wash your fruit until 
just before you are going to use it or it tends to deteriorate more 
rapidly. Another thing to remember is to wash your own hands after 
handling the unwashed fruit before you handle other things. Nine times 
out of ten there will have been no serious nasties on the fruit but it's 
that tenth time that is the killer. <end of lecture>
Second Note: I think this recipe would work for the papaya/sherbet idea
that someone requested. Just make sure the sherbet is well-frozen.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 82 Calories (kcal); 2g Total Fat; (25% calories from fat); 
2g Protein; 14g Carbohydrate; 10mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/
2 Fat; 1 Other Carbohydrates
* Exported from MasterCook *
                     Cappuccino Mix (Kitchenlink.com)
Recipe By     :Kitchenlink.com
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  instant coffee creamer
  1                cup  instant chocolate drink mix
     2/3           cup  instant coffee crystals
     1/2           cup  sugar
     1/2          tsp.  ground cinnamon
     1/4          tsp.  ground nutmeg
Combine all ingredients; mix well. Store in airtight containers.
Yield: 3 cups dry mix.
To prepare: add 3 tablespoon mix to 6 ounces hot water, stir well.
Contributed to FareShare by Paula Thompson
Paula **Cappuccino Mix** <pt@adaptsol.com>
17 July, 2000
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 405 Calories (kcal); 1g Total Fat; (1% calories from fat); 
trace Protein; 103g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 6 1/2 Other Carbohydrates
* Exported from MasterCook *
                          Carrot Apricot Scones
Recipe By     :Canadian Living magazine; March 2000
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour -- (500 ml)
  2        tablespoons  granulated sugar -- (25 mL)
  2          teaspoons  baking powder -- (10 ml)
     1/2      teaspoon  baking soda -- (2 ml)
     1/2      teaspoon  salt -- (2 ml)
     1/4      teaspoon  cinnamon -- (1 ml)
  1              pinch  ground nutmeg
     1/4           cup  cold butter -- cubed (250 ml)
  1                cup  grated carrots -- (250 ml)
     1/2           cup  slivered dried apricots -- (125 ml)
  1                cup  buttermilk -- (250 ml)
Preheat oven to 425F. (220C.). Place an oven rack into the center 
position.
Using a whisk, mix the flour, sugar, baking powder, baking soda, salt, 
cinnamon and nutmeg together in a large bowl. Cut in the butter with a 
pastry blender or two knives until the mixture resembles coarse crumbs. 
Stir in the carrots and apricots. With a fork, stir in all but 2 
tablespoons (25 mL) of buttermilk to make a soft slightly sticky dough.
Turn the dough out onto a floured surface and knead gently 10 times. Pat
it out into a 9- x 6-inch (23- x 15-cm) rectangle with a thickness of 
about 1 inch (2.5 cm). Cut it into 12 pieces. Place on an ungreased 
baking sheet and brush the tops with the remaining buttermilk.
Place the pan on the centered rack and bake for about 12 to 15 minutes 
or until golden.
From Canadian Living magazine; March 2000 edition.
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 131 Calories (kcal); 4g Total Fat; (29% calories from fat); 
3g Protein; 20g Carbohydrate; 11mg Cholesterol; 287mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                         Cheese Cake Pie Filling
Recipe By     :The Mystery Chef's Own Cook Book; 1945
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cottage cheese
  1                cup  granulated sugar
  2        tablespoons  rice flour
     1/4      teaspoon  salt
     1/2      teaspoon  baking powder
  3        tablespoons  butter -- melted
  3        tablespoons  lemon juice
  1         tablespoon  grated orange rind
  3                     eggs -- beaten
Preheat oven to 400F.
Mix the cheese, sugar, rice flour, salt, baking powder and melted 
butter.  Blend well. Add lemon juice, grated rind and slightly beaten 
eggs. Beat with a rotary beater for 2 minutes. Pour into an unbaked 
shell.
Bake 10 minutes in a moderately hot oven (400F) then lower heat to 
moderately slow (300F) and bake for another 30 minutes.
Serve cold. Can top with whipped cream if desired.
From The Mystery Chef's Own Cook Book; (c)1934 & 1945 by John 
MacPherson.
MC formatted and contributed to FareShare by Hallie.
Hallie**Cheesecake for Angenene**
14 July, 2000
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 1772 Calories (kcal); 57g Total Fat; (28% calories from 
fat); 80g Protein; 240g Carbohydrate; 692mg Cholesterol; 3132mg Sodium
Food Exchanges: 1 Grain(Starch); 11 Lean Meat; 0 Vegetable; 1/2 Fruit; 
8 Fat; 13 1/2 Other Carbohydrates
* Exported from MasterCook *
                          Cheesecake Crust (Joy)
Recipe By     :The Joy of Cooking; Rombauer & Becker; 1975 ed.
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
     1/4      teaspoon  salt
     1/2           cup  butter -- chilled
  1 1/2    tablespoons  brandy -- (1 1/2 to 2)
  4        tablespoons  water
This will line a 10-inch pan.
Sift the flour and salt together. Work the chilled butter in with a 
pastry blender. Gradually add the brandy and the water. Mix like you 
would a pie dough. Chill about 30 minutes before rolling out. Roll about 
1/8-inch thick. Fill.
According to the cookbook: This crust works well if filled before baking 
with dry cheesecake fillings such as Ricotta.
Variations :  You can add one of the following sweet or savory 
ingredients before rolling the dough:
1 to 3 teaspoons poppy or caraway seed
1 to 3 tablespoons toasted sesame seed
1/4 to 1/2 cup finely chopped nuts
1/4 to 1/3 cup grated aged cheese
2 tablespoons confectioners' sugar or 1 tablespoon sugar
1/4 to 1/2 teaspoon cinnamon and/or nutmeg
1 teaspoon grated citrus rind
2 tablespoons cocoa
Source - The Joy of Cooking by Irma S. Rombauer and Marion Rombauer
Becker; Bobbs-Merrill Company; 1975 edition; ISBN 0-672-51831-7
MC formatted and contributed to FareShare by Hallie.
                - - - - - - - - - - - - - - - - - - - 
Per serving: 1774 Calories (kcal); 94g Total Fat; (49% calories from 
fat); 27g Protein; 191g Carbohydrate; 248mg Cholesterol; 1477mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
18 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                              Cherry Bounce
Recipe By     :Dr. Myles H. Bader
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  fresh sweet cherries
     1/2         pound  sugar cubes
  1         tablespoon  whole allspice
  1         tablespoon  whole cinnamon
  1         tablespoon  whole cloves
  1               pint  whiskey
Wash cherries and pick off the stems. Fill a large-mouthed bottle 
alternately with a thick layer of cherries, a layer of sugar, and a few 
of the whole spices. Repeat until the bottle is almost full. Add whiskey 
to fill. Cork and let stand in a dark plate for 2 months or more. The 
older it is, the better. Strain before serving as a liqueur. Serve the 
cherries as an hors d'oeuvres.
Source:    "Cherry Creations, The Ultimate Cherry Cookbook, p. 176"
S(MC formatting by):    "bobbi744@acd.net"
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 1922 Calories (kcal); 1g Total Fat; (1% calories from fat); 
trace Protein; 230g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 14 1/2 Other Carbohydrates
* Exported from MasterCook *
                       Chicken and Bacon Casserole!
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  chicken pieces
  1         tablespoon  oil
  2             ounces  butter
  3             medium  onions
  4             ounces  bacon rashers
  4             ounces  button mushrooms
     1/3           cup  flour
  1 1/4          pints  water -- or stock
     1/2      teaspoon  ground ginger
                        salt and pepper to taste
  1         tablespoon  chopped parsley
                        Sour cream -- to taste
Add chicken pieces to heated oil in frying pan, brown, remove from pan 
and add sliced onions, bacon and sliced mushrooms, saute until onion is 
transparent.
Remove from pan, add flour and ginger to pan stir till smooth, gradually 
add water. Bring slowly to boil, reduce heat and simmer 2 minutes.
Remove from heat, season to taste, stir in sour cream. Put all into 
ovenproof dish, cover and bake 1 1/4 hours or until chicken is tender, 
sprinkle with parsley and serve with rice.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 2837 Calories (kcal); 200g Total Fat; (64% calories from 
fat); 183g Protein; 68g Carbohydrate; 970mg Cholesterol; 1162mg Sodium
Food Exchanges: 2 Grain(Starch); 23 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 
25 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                             Chili Cheese Dip
Recipe By     :Philadelphia Cream Cheese insert
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                oz.  cream cheese -- softened
  15               oz.  chili with or without beans -- (1 can)
  1                cup  shredded cheddar cheese
Spread cream cheese on bottom and sides of 9" microwaveable pie plate. 
Spread chili over cream cheese. Sprinkle with cheese. Microwave on HIGH 
for 3 minutes or until thoroughly heated.
Serve with tortilla chips.
Source : Philadelphia Cream Cheese insert
                      - - - - - - - - - - - - - - - - - - 
Per serving: 6933 Calories (kcal); 685g Total Fat; (87% calories from 
fat); 168g Protein; 51g Carbohydrate; 2155mg Cholesterol; 6186mg Sodium
Food Exchanges: 0 Grain(Starch); 24 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
123 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                            Choc Vanilla Slice
Recipe By     :Woman's Day Magazine 1994
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2        packets  morning coffee biscuits (250g pkts) [12
                        ounces total]
  1                cup  boiling water
  2        tablespoons  instant coffee powder
  1           85 g pkt  vanilla instant pudding mix [3 ounces]
  2       300 ml cartons  thickened cream [2 1/2 cups total]
  1 1/2           cups  milk
  1           85 g pkt  chocolate instant pudding mix [3 ounces]
  150                g  dark chocolate [5 to 6 ounces]
  50                 g  unsalted butter [a little less than 2
                        ounces]
                        maraschino cherries to decorate if desired
1. Line a 20cm x 30cm [8 x 12 1/2-inch] lamington tin with a sheet of 
foil to cover base and two opposite sides, bringing foil 5cm [2 inches] 
above edge of pan. [A lamington tin is a flat pan with sides.]
2. Quickly dip one third of biscuits into combined water and coffee. 
Place over base of prepared pan.
3. Combine vanilla pudding mix, half the cream and half the milk in a 
small bowl, beat with an electric mixer for about 1 minute, or until 
mixture is thick. Spread evenly over biscuit base.
4. Dip half the remaining biscuits into water and coffee mixture. Place 
biscuits on top of vanilla pudding.
5. Combine chocolate pudding mix, remaining cream and remaining milk in 
a small bowl, beat with an electric mixer for 1 minute, or until mixture 
is thick. Spread evenly over biscuits in pan.
6. Dip remaining biscuits into remaining water and coffee mixture. Place 
over chocolate pudding.
7. Combine chocolate and butter in a heatproof bowl, stir over a pan of 
simmering water until chocolate is melted. Spread over biscuits. Cover, 
refrigerate for several hours, or until firm.
8. Serve cut in squares, decorate with maraschino cherries.
Contributed to FareShare by Leanne Wright
Leanne**Choc Vanilla Slice**<lulu1964zulu@hotmail.com>
12 July, 2000
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 251 Calories (kcal); 12g Total Fat; (44% calories from 
fat); 13g Protein; 21g Carbohydrate; 50mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates

 

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