Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes-- August 2000 - H's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Hau'oli Carrot Cake (Happy Carrot Cake)
Hawaiian Pops
High Level Diner's Veggie Burgers
Honey Carrot Pie
Honey Pudding
Horseradish Salad

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
* Exported from MasterCook *
                 Hau'oli Carrot Cake (Happy Carrot Cake)
Recipe By     :Mary Spero
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **CAKE**
  2 1/2           cups  carrot -- finely shredded
  1 1/2           cups  macadamia nuts -- chopped
                        (OR walnuts)
  1                cup  crushed pineapple -- drained
                        (fresh OR canned)
  1                cup  golden raisins
     1/4           cup  rum
  1                cup  fresh coconut
  2               cups  cake flour
  2          teaspoons  cinnamon
  2          teaspoons  baking soda
  1           teaspoon  Hawaiian salt -- (OR Kosher)
  4              large  eggs
  1 1/2           cups  sugar
  1 1/2           cups  vegetable oil
                        **ICING**
  8             ounces  cream cheese
  1              pound  confectioner's sugar
  1         tablespoon  rum
  1         tablespoon  orange juice
  1         tablespoon  grated orange rind
CAKE:
In a small bowl soak your raisins overnight in the rum. Next morning 
mix the carrots, nuts, pineapple, raisins and coconut in a large bowl. 
Sift all the dry ingredients together, except sugar. Mix about 1/2 cup 
of the dry ingredients with the carrot mixture. Beat the eggs and 
sugar at high speed until the mixture forms a ribbon when lifted with 
a spoon. Reduce the speed and slowly add the oil, beating continuously. 
Fold in the remaining dry ingredients. Finally, gently fold in the 
carrot mixture. Pour the batter into a greased and floured ten inch 
tube pan. Bake at 375 degrees in a preheated oven for one hour and 15 
minutes or until a toothpick inserted into the center comes out dry. 
Cool ten minutes; invert on wire rack and cool.
ICING:
Combine all ingredients and beat until creamy. Ice the cake and while 
the icing is still moist, sprinkle some extra coconut on top of the 
icing. You can also substitute lime or lemon juice and rind for the 
orange juice and rind for a really different flavor!
Contributed to FareShare by Mary Spero.
FareShare Gazette; 25 August, 2000
                  - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                              Hawaiian Pops
Recipe By     :Canadian Living July 1989
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  pineapple chunks in juice -- 125 mL
     1/4           cup  fruit punch -- 60 mL
Put unsweetened pineapple chunks and juice into cups; freeze for one 
hour.  Insert a wooden stick, top the cups with fruit punch and freeze.
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 9 August, 2000
                        - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                    High Level Diner's Veggie Burgers
Recipe By     :Edmonton Journal 1995
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7               cups  soybeans -- dried
     1/2    tablespoon  minced garlic
  4               cups  diced yellow onions
  4        tablespoons  olive oil
  7               cups  long-grain brown rice
  6               cups  sunflower seeds
  1 1/2    tablespoons  ground pepper
  1           teaspoon  Tabasco sauce -- to taste
  1 1/2           cups  bread crumbs
  2        tablespoons  soy sauce
  2        tablespoons  salt -- to taste
  10            medium  eggs -- beaten
Cut wax paper into 6-inch squares.
Place soya beans in a large stock pot with 28 cups of cold water. 
(Soy beans will expand considerably.) Bring to a boil, simmer for 2 
to 3 hours or until beans are soft. Drain well, set aside.
Heat olive oil. Saute garlic and onion over medium heat until 
translucent.
Meanwhile, prepare brown rice. Wash rice in several changes of water; 
drain thoroughly. Combine rice with 14 cups of water and bring to a 
boil. Stir rice well, cover pot and reduce heat to low. Cook for 34 to 
40 minutes or until rice is medium soft. You may have to adjust the 
cooking time slightly so that the rice is not overcooked.
In a medium (350F) oven toast sunflower seeds lightly, turning often 
so seeds brown evenly and do not burn.  
Using a food grinder or food processor, grind soya beans in several 
batches if necessary.
Place in a large bowl and combine with cooked rice, garlic and onion 
and sunflower seeds. Add black pepper, Tabasco sauce, bread crumbs, 
soya sauce and salt; mix well. Add beaten eggs to mixture; combine 
thoroughly.
Form patty mixture into 5-oz portions (roughly the size and shape of a 
tennis ball).
Place on wax paper sheets and set on a baking tray. Refrigerate patty 
portions for 15 minutes.
Placing a wax paper square over each patty, press into burgers of a 
half-inch thickness. Chill for at least one hour (or up to 24 hours) 
between wax paper sheets.
Fry burgers in vegetable oil over medium heat until patties are nicely 
browned on either side. Turn patties only once, as they will break 
apart with too much handling.
For a cheese veggie burger, top with grated cheddar and place under a 
heated broiler until cheddar melts.
To serve, spread buns with mayonnaise. Add torn lettuce, sliced 
tomatoes and fresh sprouts.
From the Food Section of The Edmonton Journal, 1995.
Contributed to FareShare by Hallie.
FareShare Gazette; 7 August, 2000
                        - - - - - - - - - - - - - - - - - - - 
Per serving: 358 Calories (kcal); 17g Total Fat; (41% calories from 
fat); 18g Protein; 36g Carbohydrate; 39mg Cholesterol; 354mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 
2 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                             Honey Carrot Pie
Recipe By     :Old-Fashioned Honey Recipes. 1980.
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             9 inch  unbaked pie shell
  3                     eggs -- beaten
  1                cup  honey
  2               cups  cooked carrots -- (sieved)
  1           teaspoon  lemon juice
     1/2      teaspoon  salt
  1                cup  evaporated milk
     1/2      teaspoon  cinnamon
     1/2      teaspoon  ginger
     1/2      teaspoon  cloves
     1/4      teaspoon  mace
     1/2      teaspoon  nutmeg
  1         tablespoon  butter
Blend eggs and honey. Add remaining ingredients.  Pour into pie shell 
and dot top with butter.
Bake in 375 F oven 45-55 minutes.
Source : Old-Fashioned Honey Recipes. Bear Wallow Books. 
Nashville, IN, 1980.
Contributed to FareShare by Mtmolle329.
FareShare Gazette; 28 August, 2000
                        - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                              Honey Pudding
Recipe By     :The Zucchini Cookbook by Paula Simmons; 1974 ed.
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  zucchini
     1/4           cup  honey
     1/8      teaspoon  salt
     1/2      teaspoon  pumpkin pie spice
  1           teaspoon  cinnamon
     1/3           cup  milk
  1                     egg
     1/3           cup  flour
                        Nutmeg
                        shredded coconut meat
Use medium zucchini or the firm flesh of a very large zucchini for 
this recipe.
Preheat oven to 300F.
Trim ends from zucchini; steam until tender.  Place into blender with 
honey, salt, spices and milk. Blend until smooth.  Add egg and blend. 
Stir in the flour and mix will.
Transfer to custard cups. Sprinkle the tops with nutmeg and shredded 
coconut.
Bake at 300F for 1 hour.
Serve slightly warm or cold with sweetened whipped cream.
Serves 4.
From The Zucchini Cookbook by Paula Simmons; 1974 edition; 
ISBN 0-914718-10-X
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 31 August 2000.
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 164 Calories (kcal); 2g Total Fat; (11% calories from 
fat); 6g Protein; 33g Carbohydrate; 50mg Cholesterol; 98mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 
0 Fat; 1 Other Carbohydrates
* Exported from MasterCook *
                            Horseradish Salad
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  lemon jello -- (1 pkg.)
  3             ounces  lime jello -- (1 pkg.)
  2               cups  boiling water
  1                can  crushed pineapple -- (#2 can)
     3/4           cup  mayonnaise
  1                cup  cottage cheese
     1/2           cup  chopped walnuts
  3        tablespoons  horseradish
Dissolve jellos's in boiling water. Chill until slightly thickened. 
Add remaining ingredients and pour into a mold, serving dish or 9x13-
inch pan.
Chill until set.
When I was little my mother and my aunts used to serve it cut in 
squares on a lettuce leaf with a dab of (real) mayonnaise on top 
(gross!) Even though the salad sounds a bit odd it is very good 
(without mayonnaise on top!)
Contributed to FareShare by Connie.
FareShare Gazette; 13 August, 2000
                      - - - - - - - - - - - - - - - - - - - 

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!