Recipes Included On This Page Tabasco Sauce Taco Soup Tangy Cranberry Ice Thanksgiving Turkey in a Reynolds Oven Bag Tom's "Lotties True Bajan Hot Pepper Sauce" Knockoff Tom's Double Barrel Habanero Hot Sauce Tropical Fruit Coffeecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tabasco Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 Tabasco peppers -- or other long hot red peppers 1 garlic clove 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add other ingredients. Simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned, as used, with either vinegar or salad oil. *** This is from a very old book. I know it would need to go into a water bath canner, probably 10 to 15 minutes. From : The Ball Blue Book Vol. X 1947 Shared By: Pat Stockett <http://www.culinary.com/foodtext/saucesan/2750.shtml> MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 1072mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates * Exported from MasterCook * Taco Soup Recipe By :Best of the Best from Texas II Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 envelope taco seasoning mix 1 onion -- chopped 1 16 oz. can pinto beans -- undrained 1 16 oz. can kidney beans -- undrained 1 16 oz. can golden hominy -- undrained 1 17 oz. can cream-style corn 1 14 oz. can diced stewed tomatoes -- undrained 1 10 oz. can diced tomatoes with green chiles -- undrained 1 envelope ranch-style dressing mix Tortilla chips 1 cup shredded Cheddar cheese In Dutch oven or kettle, brown ground beef and chopped onion; drain. Add taco seasoning; mix thoroughly. Add without draining the cans of beans, hominy, corn, and tomatoes. Stir in the ranch-style dressing mix. Simmer over low heat until bubbly. Serve over tortilla chips and top with shredded cheese. Contributed to the FareShare Gazette by Sandy West; 10 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 768 Calories (kcal); 34g Total Fat; (39% calories from fat); 49g Protein; 66g Carbohydrate; 115mg Cholesterol; 885mg Sodium Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Tangy Cranberry Ice Recipe By :Home for the Holidays Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cranberry juice cocktail 2 teaspoons grated orange rind 2 cups unsweetened orange juice Combine all ingredients in a 13- x 9- x 2-inch pan. Freeze until firm. Remove from the freezer and let stand 15 to 20 minutes. Spoon into a large mixing bowl and beat at low speed with an electric mixer until smooth. Return to the freezer until ready to serve. Let stand at room temperature until the mixture can be scooped into balls. Serve in individual dishes. Yields 8 servings of 1 cup each. From the Home for the Holidays Cookbook; 1955; ISBN: 0-8487-1518-7; Oxmoor House. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 4 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Thanksgiving Turkey in a Reynolds Oven Bag Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ReynoldsŪ Oven Bag -- turkey size (19" x 23-1/2") 1 tablespoon flour 2 stalks celery -- sliced 1 medium onion -- sliced 12 pound turkey -- thawed (12 to 24) Vegetable oil PREHEAT oven to 350°F. SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep. Spray inside of oven bag with nonstick spray to reduce sticking, if desired. ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse Turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in oven bag on top of vegetables. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through oven bag into thickest part of inner thigh, not touching bone. BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey or until meat thermometer reads 180°F. Add 1/2 hour for stuffed turkey. For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to oven bag, gently loosen oven bag from turkey before opening oven bag. THE REYNOLDS KITCHEN TIP: Estimate 1 pound per person for generous servings with leftovers. Number of Servings: 15-30 Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 20 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 12g Total Fat; (46% calories from fat); 29g Protein; 1g Carbohydrate; 98mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Tom's "Lotties True Bajan Hot Pepper Sauce" Knockoff Recipe By :Tom Greaves Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium Habaneros -- stemmed and seeded 2 large Cayenne peppers -- stemmed and seeded 15 ounces sliced mango -- drained [1 can] 1 cup cheap yellow mustard 1/4 cup packed brown sugar 5 tablespoons white vinegar 1 tablespoon curry powder 2 teaspoons cumin 1 tablespoon chili powder 1 teaspoon salt -- or to taste 1 teaspoon fresh ground black pepper Lotties True Bajan Premium Hot Pepper Sauce has been my favorite hot sauce for years. Early in 1996, my sources for this started to dry up and I now understand that they have discontinued production. Numerous letters to the home office in Barbados went unanswered. As I nervously approached the bottom of my last jar, I decided it was time to make it for myself. So using my trusty gas chromatograph analyzer and utilizing mass spectroscopy techniques learned in Nuclear Engineering 401, I ventured forth and duplicated the recipe. The ingredients shown on the label were: Hot peppers, mustard, vinegar, sugar, salt, onion and garlic. Analysis showed that there was also mango, curry, cumin, chili powder and black pepper. And now, the directions: Place the seeded peppers and vinegar in a blender and grind it fine. Slowly add the other ingredients and process until smooth. Pour into two 12-ounce Lotties jars and enjoy. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 4g Total Fat; (6% calories from fat); 4g Protein; 119g Carbohydrate; 0mg Cholesterol; 2246mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 1/2 Fat; 4 Other Carbohydrates * Exported from MasterCook * Tom's Double Barrel Habanero Hot Sauce Recipe By :Tom Greaves Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium Habaneros -- stemmed and seeded 1/2 cup chopped onions 2 garlic cloves -- minced 1 tablespoon Canola oil 1 cup chopped carrots 1/2 cup vinegar 1/4 cup fresh lime juice Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat and simmer until the carrots are soft. Place the chiles, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth. Return the mixture to the stove and simmer for 5 minutes. Strain the mixture into an empty hot sauce bottle. You get about 4 ounces. This is a fiery hot sauce that you need to use with care. Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish but the flavor of Habanero fruit. I love this on just about everything. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 14g Total Fat; (45% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Tropical Fruit Coffeecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup granulated sugar 2/3 cup packed brown sugar 1/2 cup fat-free cream cheese -- softened, (4 ounces) 1/4 cup butter -- softened 2 large egg whites 1 1/2 teaspoons vanilla extract 2 teaspoons lemon rind -- grated 2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups buttermilk -- low-fat 1 cup mango -- diced and peeled 1 cup crushed pineapple -- drained Cooking spray 1/3 cup coconut flakes -- sweetened Preheat oven to 350 degrees. Beat sugars, cream cheese, and butter with a mixer at medium speed until well-blended (about 5 minutes). Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla and rind. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in mango and pineapple. Pour batter into a 13 X 9 inch baking pan coated with cooking spray. Sprinkle coconut over batter. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Contributed to the FareShare Gazette by Keri; 25 November 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" Source: "Cooking Light, November 2000, Page 140" Yield: "1 piece" - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 4g Total Fat; (16% calories from fat); 5g Protein; 41g Carbohydrate; 9mg Cholesterol; 311mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

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