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FareShare Gazette Recipes-- September 2000 - H's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Hallie's Cheesy Plum Pie
Halloween Truffles
Halloween: Cool Whip Grave Yard Dessert
Harbor Side Crab Casserole
Haunted Souse Cake (For Adults Only!)
Herbed Green Beans
Honey-Macadamia Mahi-Mahi with Pineapple Relish
Honeyed Banana Scones
Hot Tomato Chutney

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FareShare Gazette Recipes.

                      * Exported from MasterCook *
                         Hallie's Cheesy Plum Pie
Recipe By     :Hallie du Preez
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             9 inch  pie shell -- unbaked
  20                    plums -- see note
     1/2           cup  sugar -- (125 ml)
     1/3           cup  all-purpose flour -- (60 ml)
  1                cup  fat-free sour cream -- (250 ml)
  8             ounces  light cream cheese -- (225 g)
     1/2      teaspoon  vanilla -- (2 ml)
                        **Topping**
  2        tablespoons  bread crumbs -- (30 ml)
  2          teaspoons  sugar -- (10 ml)
  2          teaspoons  melted butter -- (10 ml)
Note - Use some firm-ripe and some nicely ripe prune plums. The 
quantity is approximate.
Preheat oven to 400F (200C). Line a 9-inch pie plate with your favourite
pie crust or have a frozen deep-dish  pie crust thawed.
Wash the plums, cut them in half and remove the pits. Slice them or cut
them into large chunks and arrange them evenly in the pie shell. The 
amount of plums you need will depend on how thick a layer you want to 
make.
Combine the sugar and flour in a bowl. Blend in the cream cheese. Beat 
in the sour cream and the vanilla. Spread the mixture over the plums.
Combine the topping ingredients and sprinkle over the top of the pie.
Bake at 400F (200C) for 30 to 40 minutes or until the pastry and the
filling are golden. Cool on a rack.  Serve the same day at room 
temperature.  Leftovers can be refrigerated for one day.
Recipe by Hallie du Preez.
I made this using the small purple prune plums but I think you could use
almost any fruit or berries. You may have to vary the amount of sugar.
This particular pie remains a little tart - not overly sweet.
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 1 September, 2000
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 484 Calories (kcal); 18g Total Fat; (31% calories from fat); 
11g Protein; 74g Carbohydrate; 29mg Cholesterol; 469mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 
Fruit; 3 Fat; 2 Other Carbohydrates
                      * Exported from MasterCook *
                            Halloween Truffles
Recipe By     :Wilton Booklet
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14            ounces  Wilton candy melts
                        Halloween mini baking and paper
                        Candy cups
                        Wilton mini pumpkins icing
     1/2           cup  Whipping cream
Recipe by: Wilton Booklet
Chop candy melts coarsely; set aside.
Place cream in a small saucepan over medium heat and bring to a boil,
stirring constantly. Once cream reaches a boil, remove from heat; add
chopped coating and cover pan. Let stand approximately 5 minutes or
until coating has melted. Stir until smooth and creamy.
Refrigerate until firm. Roll into rounds.
Truffles may be rolled in a variety of coatings, such as cocoa, coconut
or chopped nuts.
Place in Halloween Baking cups or pipe directly into candy cups.  To pipe, 
refrigerate truffle mixture just until it holds the shape when spooned. 
Place in a decorating bag fitted with tip 21. Add mini pumpkin icing 
decorations.
Contributed to the FareShare Gazette by Neris; 28 September, 2000.
                - - - - - - - - - - - - - - - - - - - 
Per serving: 410 Calories (kcal); 44g Total Fat; (94% calories from fat); 
2g Protein; 3g Carbohydrate; 163mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                 Halloween: Cool Whip Grave Yard Dessert
Recipe By     :Cool Whip
Serving Size  : 15    Preparation Time :0:15
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ----Crust----
  2               cups  chocolate wafer cookie crumbs
     1/4           cup  granulated sugar
  1              stick  margarine -- melted
                        ----Filling----
  1            package  fat-free cream cheese -- (8 oz)
  1                tub  Cool Whip Lite topping -- (12 oz) thawed
  2               cups  water -- boiling
  2           packages  orange gelatin -- (4 serving)
     1/2           cup  water -- cold
                        Ice cubes
                        ----Decorations----
     1/4           cup  chocolate wafer cookie crumbs
  7                     rectangular-shaped sandwich cookies
  7                     oval-shaped sandwich cookies
                        Decorator icing brown -- green
                        orange & white
                        Candy corn
                        Candy pumpkins
Preheat oven at 350F. Prepare a 9 x 13 x 2-inch pan with cooking spray 
and flour.
To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar and 
margarine in a small mixing bowl. Press firmly into prepared pan.  Bake 
for 10 minutes then chill.
To prepare filling, combine cream cheese, remaining sugar and 1/2 cup
Cool Whip in a mixing bowl.
In another mixing bowl, combine boiling water into gelatin until
completely dissolved. Mix cold water and ice cubes together to make 1 1/2 
cups. Stir ice water into gelatin until thickened. Remove any remaining 
ice cubes.
Spoon gelatin over cream cheese layer.
Refrigerate 3 hours or until firm.
Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining
cookie crumbs.
Decorate as a "grave yard" by poking sandwich cookies on end into dessert.
Decorate the cookies as tombstones with the decorator icing.  Scatter 
candy and pumpkins around the surface.
Contributed to the FareShare Gazette by Neris; 28 September, 2000.
               - - - - - - - - - - - - - - - - - - - 
Per serving: 142 Calories (kcal); 8g Total Fat; (52% calories from fat); 
1g Protein; 16g Carbohydrate; trace Cholesterol; 180mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 1 Other Carbohydrates
                      * Exported from MasterCook *
                        Harbor Side Crab Casserole
Recipe By     :http://www.crabplace.com/
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  jumbo lump crab meat
  1                cup  diced celery
     1/4                green pepper -- diced
     1/4           cup  minced onion
                        Salt and pepper
  1                cup  mayonnaise
     1/4           cup  evaporated milk
  1                cup  bread crumbs
Mix together first 7 ingredients. Put in greased 1-quart casserole.
Melt 2 tablespoons butter and stir in 1 cup bread crumbs.  Sprinkle on 
top of mixture.  
Bake at 350 degrees F. for about 30 minutes.
Notes :
Formatted in MasterCook by Art
FareShare Gazette; 14 September, 2000.
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 355 Calories (kcal); 33g Total Fat; (79% calories from fat); 
4g Protein; 16g Carbohydrate; 16mg Cholesterol; 392mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                  Haunted Souse Cake (For Adults Only!)
Recipe By     :Fabfood (PMD1011)
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  orange Supreme Cake Mix
  1            package  instant vanilla pudding
     1/2           cup  oil
  4                     eggs
     1/2           cup  orange juice
     1/4           cup  Galliano liqueur
     3/4           cup  vodka
1. Lightly grease and flour a 10" spring form pan.
2. Mix all the ingredients together in a mixer until well blended.
3. Pour into the pan and bake in a preheated oven at 350F for about 50
minutes.
4. Let cool on a rack for 25 minutes before removing from the pan.
Source :  "From Fabfood (PMD1011)"
NOTES : This makes a great adult Halloween cake. Frost with orange cream
cheese frosting and decorate like a jack-o-lantern. It's really EASY!
Contributed to the FareShare Gazette by Sandy; 23 September, 2000.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 139 Calories (kcal); 11g Total Fat; (88% calories from fat); 
2g Protein; 1g Carbohydrate; 62mg Cholesterol; 19mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                            Herbed Green Beans
Recipe By     :Ruth Andrewson - Peck, ID
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 lb  fresh green beans -- cut
                        into 2-inch pieces
  2              tbsps  water
     1/2             c  chopped onion
     1/4             c  finely chopped celery
  3              tbsps  butter or margarine
  1              clove  garlic -- minced
     1/2           tsp  dried rosemary -- crushed
     1/2           tsp  dried basil
Place the beans and water in a 2-quart microwave-safe dish. Cover and
microwave on HIGH for 4-6 minutes or until tender; set aside.
In another dish, combine the remaining ingredients. Cover and cook on
HIGH for 2 minutes or until onion is tender.  Drain beans. Drizzle with 
onion mixture; toss to coat.
Posted on FareShare 9-2000 by bobbi744@acd.net
Description :  "Ready in 30 minutes or less"
Source :  "Quick Cooking - September/October 2000, p. 33"
S(Formatted by):  "Carol Taillon - taillon@gscyclone.com"
Per serving: 58 Calories (kcal); 6g Total Fat; (87% calories from fat);
trace Protein; 2g Carbohydrate; 16mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
NOTES : Rosemary and basil complement green beans, celery and onion in
this savory side dish from Ruth." My mother always cooked with fresh
herbs from her garden," she writes. "Now I find myself doing the same."
Bobbie's Notes: This was very easy and delicious. A bit of a change from
just plain green beans.
Contributed to FareShare by Bobbie.
FareShare Gazette; 3 September 2000.
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 58 Calories (kcal); 6g Total Fat; (87% calories from fat); 
trace Protein; 2g Carbohydrate; 16mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 

Fat; 0 Other Carbohydrates

                      * Exported from MasterCook *
             Honey-Macadamia Mahi-Mahi with Pineapple Relish
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        RELISH:
  1                cup  fresh pineapple -- diced
     1/2           cup  unsweetened pineapple juice
     1/4           cup  fresh lime juice
  2        tablespoons  scallion greens -- finely chopped
  1           teaspoon  finely chopped jalapeno pepper
                        MAHI-MAHI:
     1/4           cup  macadamia nuts
  2            8 ounce  Mahi-Mahi fillets -- skinned
     1/2      teaspoon  vegetable oil
  3        tablespoons  honey
TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The
relish will keep, covered and refrigerated, for up to 8 hours.)
TO PREPARE MAHI-MAHI:
Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in 
the oven for 8 to 10 minutes, stirring occasionally, until lightly 
browned. Let cool. Finely chop and set aside.
Rub fillets with oil, then season with salt and pepper. When the fire
is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on
the first side. Turn the fish over and cook for 3 to 4 minutes longer.
As the second side is cooking, brush the exposed side lightly with
honey and sprinkle with half of the nuts. Turn the fillets over again
and cook for 1 minute, meanwhile coating the second side with the
remaining honey and nuts. Turn once again and cook 1 minute, or until
the crust is golden brown. Remove the fillets from the grill. Cut each
fillet into 2 portions and serve, accompanied by Pineapple Relish.
Source :  <http://www.womensmedia.com/recipe-mahimahi.html>
Per serving: 153 Calories (kcal); 7g Total Fat; (37% calories from fat);
1g Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1 1/2 Fat; 1 Other Carbohydrates
NOTES : Formatted in MasterCook By Art
Contributed by Art Guyer; FareShare Gazette 17 September, 2000
              - - - - - - - - - - - - - - - - - - - 
Per serving: 153 Calories (kcal); 7g Total Fat; (37% calories from fat); 
1g Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
1 1/2 Fat; 1 Other Carbohydrates
                      * Exported from MasterCook *
                          Honeyed Banana Scones
Recipe By     :Ladysmith Public School Cookbook
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Self Raising Flour
  1                cup  wholemeal Self Raising Flour
  30             grams  butter -- (1 oz)
  2                     bananas
     1/2      teaspoon  salt
  2        tablespoons  honey
     1/2           cup  milk
Sift flours and salt into basin, rub in butter until mix resembles fine 
breadcrumbs. Mash bananas, combine milk, honey and mashed bananas; add to 
dry ingredients and work into soft dough. Turn onto floured surface and 
knead lightly. Pat out to 2cm (3/4-inch) in thickness, cut with floured 
5cm (2-inch) cutter. Place on lightly greased oven tray, glaze tops with 
a little milk, bake in very hot oven 12 to 15 minutes.
Source : Ladysmith Public School Cookbook
Contributed by L.Wright; FareShare Gazette; 15 September, 2000.
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 636 Calories (kcal); 30g Total Fat; (39% calories from fat); 
7g Protein; 96g Carbohydrate; 82mg Cholesterol; 1377mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 
5 1/2 Fat; 2 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                            Hot Tomato Chutney
Recipe By     :The Herbal Pantry, by Emelie Tolley & Chris Mead
Serving Size  : 50    Preparation Time :1:30
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                lbs  tomatoes
  1                  c  brown sugar
  1                  c  cider vinegar
  1                 lg  red bell pepper -- chopped
  1                 lg  onion -- coarsely chopped
  2             cloves  garlic -- minced
  3              tbsps  ginger, peeled -- minced
     1/2             c  golden raisins
  2                     jalapeno -- seeded and chopped
  1                tsp  cumin seed
  1                tsp  mustard seed
  2               tsps  salt
     1/4             c  cilantro -- chopped
Place all the ingredients except the cilantro in a large non-aluminum
saucepan and cook over medium heat, stirring, until the sugar is 
dissolved. Continue to cook, stirring occasionally, until the mixture 
thickens, about 30 minutes. Stir in the cilantro for the last few minutes 
of cooking.  Pack in sterilized jars and seal.  Freeze or process in a hot 
water bath for 15 minutes.
Makes 3 to 4 pints.
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 24 Calories (kcal); trace Total Fat; (4% calories from fat); 
trace Protein; 6g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates

 

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