Recipes Included On This Page Old-Fashioned 3-Pound Fruit Cake Oven-Fried Chicken With A Corn Flake Crust Oyster Sauce Roast Pork Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old-Fashioned 3-Pound Fruit Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter or shortening 2 eggs 8 ounces red cherries 8 ounces pineapple (cut up) 4 ounces green cherries 4 ounces diced citron 4 ounces diced lemon 4 ounces diced orange (may substitute 16 ounces diced mixed fruit for the above fruits) 1/2 teaspoon nutmeg 1/2 teaspoon baking soda 1/4 cup molasses 1 teaspoon baking powder 2/3 cup brown sugar 2 cups flour 1/2 teaspoon salt 2 teaspoon cinnamon 1 cup rum, bourbon, water or fruit juice (or combo) 1 cup seeded raisins 1/2 cup pecans (it desired) Cream butter until smooth, then add brown sugar, beating well. Add eggs and mix. Then add sifted dry ingredients alternately with liquids, beating well after each addition. (Hold in reserve 1/2 cup flour for dredging fruit and nuts before adding to above mixture). Fold in well, fruit, nuts and molasses. Pour into a 9-inch loaf or tube pan which has been well greased and lined with wax paper. Bake in 275-degree F. oven from 2 to 3 hours. Makes a 3 lb. cake. NOTE : A pan of water placed in oven adds moisture to cake. S(MC Format by Art) Yield : "1 3-pound cake" Contributed to the FareShare Gazette by Art; 13 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2072 Calories (kcal); 13g Total Fat; (5% calories from fat); 41g Protein; 461g Carbohydrate; 374mg Cholesterol; 2409mg Sodium Food Exchanges: 13 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 1 Fat; 10 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Oven-Fried Chicken With A Corn Flake Crust Recipe By : Serving Size : 4 Preparation Time :1:15 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Pounds Chicken pieces 2 Large Eggs 1/4 Cup Milk 2 1/2 Cups Corn Flake Crumbs 2 Teaspoons Salt 1/2 Teaspoon Pepper 3 Tablespoons Melted Butter Position a rack in the upper third of the oven. Preheat the oven to 350F. Lightly oil a baking sheet. Rinse and dry chicken pieces. Season with salt and pepper to taste. Whisk eggs and milk together in a shallow bowl. Combine corn flakes salt and pepper in a shallow bowl. Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle 2 to 3 tablespoons melted butter over the chicken. Bake until crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature. Contributed to the FareShare Gazette by Alaska Michael; 12 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 703 Calories (kcal); 52g Total Fat; (67% calories from fat); 54g Protein; 2g Carbohydrate; 366mg Cholesterol; 1381mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates * Exported from MasterCook * Oyster Sauce Roast Pork Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Pork tenderloin 2" pieces 4 ts Soy sauce 1 tb Sugar 2 tb Oyster sauce 1/4 c Rice wine 1 1" cube ginger finely chopped 2 Cloves garlic finely chopped 1 teaspoon Five spice powder 1. Take each piece of meat and lay it on an end, take a cleaver and lay the side of it on the end of the meat, now lean over the knife and press down on the meat until it is about 1" thick. 2. Combine remaining ingredients and pour over meat marinade at least 30 min, over night is better. 3. Turn oven to 500F, place a pan of boiling water in the bottom of oven. 4. Place the drained meat pieces on a cake rack, cook 10 min 5. Turn meat over, brush with marinade and turn oven down to 375F, continue cooking another 20 min or until pork is done. Slice in thin cross grain sections, serve with rice, or as an appetizer, leftovers work well in fried rice and egg foo yong. NOTES : Bobbie's Notes: This was wonderful. Since their are only two of us, I made egg foo yung from the leftovers. I made only two changes. 1. I didn't have Rice Wine so used 1 T. rice wine vinegar and 3 T. white wine. 2. I filled the bottom of my small broiler pan with water and put it in to heat. When the water was boiling and the oven at 500 F. I slid the meat on the rack onto the pan. Contributed to the FareShare Gazette by Bobbie; 15 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 51g Carbohydrate; 0mg Cholesterol; 398mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates

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