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FareShare Gazette Recipes -- October 2000 - C's (Page 2)

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Recipes Included On This Page

Chocolate Ginger Lychees
Chocolate Orange Chocolate Chip Cheesecake
Chocolate Spiders
Chocolate-Covered Bugs
Cinnamon Cookies - Diabetic
Coconut Muffins
Comanche Chickasaw Plum Bars
Cool Whip Grave Yard Dessert
Cranberry Stuffed Rock Lobster
Cranberry Surprise
Creole Meat Loaf (Diabetic)
Crumb Topped Cherry Pie Dessert
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                      * Exported from MasterCook *
                         Chocolate Ginger Lychees
Recipe By     :Chinese Cooking Class Cookbook; Australian Women's Weekly
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  576            grams  lychees -- (1 can)
                        [about 20 ounces]
  60             grams  preserved ginger
                        [about 2 ounces]
  185            grams  dark chocolate
                        [about 6 ounces]
  15             grams  solid white vegetable shortening 
                          -- (try Crisco*) [1/2 ounce]
Drain the lychees and place on paper towel for about 1 hour or until 
they are dry on the outside. Pat them occasionally with the towel 
because you need to make sure they are really dry or the chocolate 
won't stick.
Cut the preserved ginger into thin slivers. Preserved ginger usually 
comes in a jar. You might try using the candied ginger but you would 
have to make sure it is really fresh and soft; also I would suggest 
rinsing the sugary coating off the outside. Carefully stuff each lychee 
with the ginger.
Place the chocolate and vegetable shortening in the top of a double 
boiler; stir over simmering water until the chocolate has melted. Make 
sure the water doesn't reach the pot containing the chocolate. Allow to 
cool slightly.
Dip the lychees into the chocolate. Using a fork, lift them out and tap 
the fork gently on the side of the pan to drain any excess chocolate. 
Place on a greased wax-paper-lined tray or baking sheet. Refrigerate 
until the chocolate is hard.
Drizzle any remaining chocolate off the tip of a small spoon over the 
lychees in a decorative pattern.
Store in the refrigerator.
Yields about 20.
From Chinese Cooking Class Cookbook; Australian Women's Weekly; first 
printed in 1978; ISBN 0 949128 73 2.
* If you can, get it you might use Copha which is a solid coconut oil-
based shortening used quite commonly in Australia. Otherwise, try 
something like Crisco or even unsalted uncoloured solid margarine.
My note - Ginger and chocolate are a scrumptious combination.
MC formatted and contributed to the FareShare Gazette by Hallie;
01 October 2000.
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                      * Exported from MasterCook *
                Chocolate Orange Chocolate Chip Cheesecake
Recipe By     :Andrew Schloss, author of One Pot Chocolate Desserts.
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cocoa powder -- preferably
                        Dutch-processed
  2             pounds  cream cheese (regular or reduced fat) -- at room
                        temperature
  1 1/2           cups  sugar
  2        tablespoons  vanilla extract
  2          teaspoons  orange extract
     1/4           cup  orange liqueur
  5                     eggs
  12            ounces  mini-chocolate chips
Preheat oven to 200 degrees Fahrenheit. Spray the interior of a 2-quart
souffle dish or 9-inch cheesecake pan with spray shortening and dust 
with 1/4 cup of the cocoa. Set aside.
In a large bowl, mix the cream cheese and the sugar until smooth and 
soft, scraping the side of the bowl and spoon as necessary. Mix in the 
remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and 
eggs until the batter is well blended. Stir in the chocolate chips.
Pour and scrape the batter into the prepared pan and place in the oven. 
Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature. 
Cover with a sheet of plastic wrap or wax paper and an inverted plate. 
Invert. Remove the pan and refrigerate cake upside sown for at least 1 
hour. (If you need to leave the house, the cake can stay refrigerated all 
day.) Invert a serving plate over the cheesecake and invert the cake. 
Remove the top plate and the paper. Cover and refrigerate until ready to 
serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Recipe demonstrated by Discovery Channel's Home Matters guest Andrew
Schloss, author of One Pot Chocolate Desserts.
Source :  "Discovery Channel's Home Matters"
S(MC Format by Art)
From the Desk of Art Guyer In Kitty Hawk, NC
Join the FareShare Recipe Gazette <http://fareshare.net>
Contributed to the FareShare Gazette by Art; 6 October 2000.
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                      * Exported from MasterCook *
                            Chocolate Spiders
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water 
until water is cool, about 10 minutes. Place wax paper on cookie sheet. 
Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-
inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If
chocolate is runny it needs to be cooled longer. Chill the spiders for 
about 10 minutes. When hard peel off wax paper.
Store in refrigerator laid flat.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                          Chocolate-Covered Bugs
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  Red-licorice whips
  24            pieces  Soft caramel candies
  6                 oz  Chocolate chips
                        -----FOR DECORATIONS-----
                        Colored sprinkles
                        Red Hots
                        Sliced almonds
                        Assorted decors and dragees
Line a baking sheet with waxed paper.  Cut licorice into small pieces.
Use your hands to flatten each caramel into a small oval.  Press bits of 
licorice onto 12 of the flattened caramels to make legs.  Top each with a 
second caramel and press edges to seal.  Put on prepared baking sheet.
Put chocolate in a microwave-safe bowl. Microwave on High about 1 minute. 
Stir and then microwave on High 1 minute longer. Remove from oven and 
stir until melted.  Spoon melted chocolate over each candy.  Decorate 
with nuts and candy.
From  http://www.garvick.com/recipes/meal-master.htm?adm.
Contributed to the FareShare Gazette by Neris, 19 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                       Cinnamon Cookies - Diabetic
Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  2        tablespoons  water
  5          teaspoons  granulated sugar replacement
  1           teaspoon  cinnamon
  1 1/2            cup  flour
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
Beat eggs and water until light and fluffy.  Beat in sugar replacement 
and cinnamon.
Combine flour, baking soda and salt in sifter; sift half of the dry 
ingredients over egg mixture Fold to completely blend. Repeat with 
remaining dry ingredients. Drop by teaspoonfuls onto greased cookie 
sheets, 2 to 3 inches (1 cm) apart.
Bake at 375 degrees F (190 C) for 10 to 12 minutes.
Yields 20 cookies.
Exchange 1 cookie: 1/2 bread  Calories 1 cookie: 41
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                             Coconut Muffins
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  400            grams  all-purpose flour -- (1 2/3 cups)
  1           teaspoon  ground ginger
     1/2      teaspoon  ground nutmeg
  2          teaspoons  ground cinnamon
     1/2      teaspoon  ground white pepper
  3          teaspoons  baking powder
  10       tablespoons  mineral water
  3                     eggs
  1                     kiwi fruit
  1                     apple
  1                     pear
  2        tablespoons  ground coconut
                        For the glaze:
  2        tablespoons  water -- (2 to 3)
  150            grams  powdered sugar -- (2/3 cup)
  1           teaspoon  cocoa
  3        tablespoons  ground coconut
Preparation :
Preheat oven to 345 degrees F/ 175 degrees C/ gas 3.  Grease muffin pan.
Mix in a bowl; flour with spices and baking powder.
Mix in another bowl: butter with eggs and mineral water. Sift in flour, 
stir.
Peel apple, kiwi and pear, remove core and slice fruit into tiny pieces.
Stir into batter together with the 2 tablespoons ground coconut.  Put 
batter into forms, bake them for about 20-25 minutes until golden. Take 
them out, allow them to cool for a little while.
Glaze : Stir water and sugar to a glaze, divide into 2 portions.  Stir 
into one portion the cocoa, until you have a smooth brown-colored glaze.
Put the coconut in a little bowl.
Half of the amount will be colored with brown glaze and dipped into the
coconut, the other half with white glaze and also dipped into the 
coconut.
Allow them to cool off completely.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Bianca; 25 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                       Comanche Chickasaw Plum Bars
Recipe By     :Enduring Harvests: by E. Barrie Kavash
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs -- well beaten
  1                cup  light brown sugar
     1/2           cup  buttermilk
  1           teaspoon  vanilla extract
  2               cups  all-purpose flour
     1/4      teaspoon  salt
     1/4      teaspoon  allspice
  1                cup  cooked wild plums -- mashed
                        pits removed -- may substitute
                        fresh cooked or canned plums
  1                cup  chopped pecans -- or hazelnuts
                        Powdered sugar to sift over
                        baked plum bars -- (we used 1/2 cup)
Preheat oven to 325F. Spray a 13x9-inch baking dish or pan.
In a medium mixing bowl, cream well together the beaten eggs with the
brown sugar, buttermilk and vanilla.
Add the flour, salt, and allspice, beating well together, then stir in
the cooked plums and chopped pecans.  Pour this batter into the prepared 
baking dish; spread evenly.
Bake 35 to 40 minutes, until golden.  Remove and cool completely on wire 
rack.
Cut into about 30 bars and dust well with fine sifted powdered sugar,
if desired.
This recipe is from "Enduring Harvests: A Treasury of Native American
Foods For Every Season" by E. Barrie Kavash  
(The Globe Pequot Press, 1995).
It was contributed by Marilyn Helton, Editor, Cinnamon Hearts Newsletter
Notes : Diverse wild plums sweetened, spiced and extended the foods
of so many tribes. These festive and delicious fruit-nut bars are
served at many gatherings, and as winter desserts, they remind us of the
ripe, hot days of July and August in the plum thickets.
Servings : 30 bars.
Nutritional Information Per Serving:
103 Calories; 3 gm Fat; 18 gm Carbohydrates;
16 mg Cholesterol; 29 mg Sodium; 12mg Calcium
Exchanges : 1 Starch; 1/2 Fat
Prep Time: 15 minutes; Cost: $; Difficulty Level: 2
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 27 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                       Cool Whip Grave Yard Dessert
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Crust**
  2               cups  chocolate wafer cookie crumbs
     1/4           cup  granulated sugar
                        **Filling**
  8             ounces  fat-free cream cheese -- (1 pkg.)
  12            ounces  Cool Whip Lite. topping -- thawed (1 tub)
  2               cups  boiling water
  2           packages  orange gelatin -- (4-serving size)
     1/2           cup  cold water
                        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 and 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.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 24 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                      Cranberry Stuffed Rock Lobster
Recipe By     :The Hawaii District Women's Missionary Society Cookbook
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     rock lobster tails
                        [about 4 ounces each]
                        Salt
                        Pepper
                        Lemon juice
  4             strips  bacon -- diced
  2        tablespoons  chopped onion
  2        tablespoons  chopped celery
  2               cups  white bread cubes -- (small cubes)
  1                cup  halved cranberries
  1           teaspoon  grated lemon rind
  2        tablespoons  chopped parsley
  1           teaspoon  salt
  1                cup  tomato juice
     1/2           cup  grated Parmesan cheese
Split lobster tails lengthwise while still frozen with a sharp knife,
cutting through the outer shell. Do not cut all the way through but 
leave the under membrane intact. Spread open and put in a shallow baking 
pan.  Sprinkle cut surfaces with salt, pepper and lemon juice.
Fry bacon until crisp. Remove from pan and set aside.  
Add onion and celery to the bacon fat; saute until tender. Add bread 
cubes and saute until cubes are golden brown. Add cranberries, lemon 
rind, parsley and salt.
Fill split lobster tails with cranberry mixture; spoon tomato juice over
stuffing.  Sprinkle with Parmesan cheese.
Bake in moderate 350F oven for 20 to 25 minutes or until tops are lightly
browned and lobster is done.
Makes 6 to 8 servings.
Contributed to The Hawaii District Women's Missionary Society Cookbook by
Janie Richhart of Kapaa, Kauai; circa 1975.
MC formatted by Hallie.
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                      * Exported from MasterCook *
                            Cranberry Surprise
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  whole cranberries
  1                can  crushed pineapple -- drained
     3/4           cup  cut pecans
  1             carton  sour cream -- (small carton)
Mix together. Pour into tray and freeze.
Prepare a day in advance of serving
Johanna
NOTES : Recipe by Aunt Emma
Contributed to the FareShare Gazette by Sandy West; 8 October, 2000. 
<http://fareshare.net>
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                      * Exported from MasterCook *
                       Creole Meat Loaf (Diabetic)
Recipe By     :Diabetic Cooking
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground chuck
     1/2           cup  chopped onion
     1/2           cup  skim milk
     1/2      teaspoon  dry mustard
     1/2      teaspoon  salt
  1                     egg, lightly beaten
                        vegetable cooking spray
     1/2           cup  chopped green pepper
  3        tablespoons  chopped onion
  1 1/2           cups  tomato juice
     3/4           cup  sliced fresh mushrooms
  2        tablespoons  water
  1           teaspoon  cornstarch
     1/4      teaspoon  dried thyme
1. Combine first 6 ingredients, stirring well. Shape into a loaf, and
place in an 8 1/2-x 4 1/2-x 3-inch loaf pan coated with cooking spray. 
Bake at 350 for 1 hour. Cool in pan 10 minutes.
2. Coat a medium skillet with cooking spray[ place over lay heat minute 
until tender.
3. Remove from heat;  add tomato juice and mushrooms.
4. Combine water, cornstarch, and thyme, stirring to blend; add to 
skillet, and bring to a boil. Boil, stirring constantly, 1 minute or      until thickened and bubbly.
5. Invert meat loaf onto a serving platter, and spoon tomato juice 
mixture over meat loaf.  To serve, cut meat loaf into slices.
Yields 6 servings.
 From "afpoe@swbell.net" <afpoe@swbell.net>
Contributed to the FareShare Gazette by Neris; 26 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                     Crumb Topped Cherry Pie Dessert
Recipe By     :
Serving Size  : 12    Preparation Time :0:15
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for a one-crust pie
  2             pounds  red tart cherries packed in water -- (two
  1                 lb  cans)
     1/2           cup  fruit sweetener
                        [1/4 cup frozen apple juice concentrate
                        plus 1/4 cup granulated fructose]
  3        tablespoons  cornstarch
     1/4           cup  water
     1/4      teaspoon  salt
  1           teaspoon  grated lemon peel
  2        tablespoons  lemon juice
                        Few drops of red food coloring -- (optional)
  2        tablespoons  almond flavoring
                        **TOPPING**
     1/4           cup  flour
     1/2           cup  instant mashed potato -- or buds
     1/4           cup  fruit sweetener
                        [1/8 cup frozen apple juice
                        concentrate plus 1/8 cup granulated
                        fructose]
  1           teaspoon  cinnamon
     1/4      teaspoon  nutmeg
     1/4           cup  margarine
Line 9-inch pie pan with prepared pastry. Set aside.
Drain cherries, reserving one cup of the liquid.
In a saucepan, combine cornstarch and 1/4 cup water, stirring until 
smooth. Add cherry liquid, fruit sweetener and salt. Simmer mixture over 
medium heat, stirring constantly, until it thickens. Remove from heat 
and add cherries, peel, lemon juice, food coloring and almond flavoring. 
Pour into prepared pie shell.
Combine last six ingredients and blend to crumbly consistency. Sprinkle
over pie filling.
Bake 30 minutes at 350 degrees F.
Cut into 12 pieces.
**You can find commercial fruit sweeteners, ordinarily a combination
of concentrated peach & pear juices and unsweetened pineapple syrup, in
health food stores, gourmet food stores and large grocery outlets. It 
tastes 1 1/2 to 2 times sweeter than refined sugar. You can also make
your own fruit sweetener. For example, if a recipe calls for 1/2 cup
fruit sweetener, you can substitute 1/4 cup concentrated apple 
juice + 1/4 cup granulated fructose.
Nutritional Information Per Serving:
178 Calories; 8g Fat; 0 Cholesterol; 26g Carbo; 128 mg Sodium; 2g Protein
Exchanges :1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat
Prep Time: 15 Minutes; Cost: $; Difficulty Level: 2
Servings : 12
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 27 October, 2000.
<http://fareshare.net>
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