Recipes Included On This Page Bacon-Cheese Dip Baked Brie in Puff Pastry with Cranberry Sauce Blue Cheese Dip Blueberry Cheese Spread Bold Beer Cheese Dip Bourbon Punch Buttermilk Fried Chicken with Pan Gravy ala Art Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon-Cheese Dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Sour cream 1/4 lb Cheese, Roquefort 3 oz Cream cheese 1/4 t Tabasco sauce 4 sl Bacon - cooked crisp 1 sm Garlic cloves - diced 1/4 t Celery seed, whole Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yields 1-1/2 to 2 cups. Original recipe from The Gasparilla Cookbook Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 544 Calories (kcal); 54g Total Fat; (87% calories from fat); 10g Protein; 7g Carbohydrate; 144mg Cholesterol; 329mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Baked Brie in Puff Pastry with Cranberry Sauce Recipe By :Neris Serving Size : 10 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --CRANBERRY SAUCE-- 1 lb Fresh or thawed frozen cranberries (about 4 1/2 cups), picked over 1/4 c Red-currant jelly 3/4 c Demerara or light brown sugar 2 tb Fresh lemon juice 2 tb Kirsch or brandy --PASTRIES-- 1 Wheel (2-pound) firm Brie (rind intact), chilled 2 pk (17 1/4-ounce) frozen puff pastry sheets (4 pastry sheets), thawed 1 lg Egg, beaten lightly Make cranberry sauce: In a large saucepan simmer sauce ingredients, stirring frequently, until thickened, about 20 minutes. Transfer sauce to a heatproof bowl and cool. Cranberry sauce may be made 1 week ahead and chilled, covered. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds, pressing scraps together as necessary. Press thumb deep into middle of each round to form a small indentation and fill each avity with about 1 teaspoon cranberry sauce, reserving remaining sauce. Chill cheese rounds on a baking sheet. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds. Transfer pastry rounds to another baking sheet and chill. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds (there will be pastry left over). Transfer pastry rounds to a third baking sheet and chill. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes. Brie may be prepared up to this point 1 day ahead and chilled, covered loosely. Preheat oven to 425 F. and lightly grease another baking sheet. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. Cool Brie on baking sheet on a rack about 10 minutes. Serve Brie warm with reserved cranberry sauce. Serves 10 as a first course. From Cody's Wine Bar & Restaurant Windsor, England Gourmet December 1995 You Asked For It - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Blue Cheese Dip Recipe By :Ashley Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon 1 teaspoon minced garlic 3 (8 ounce) packages cream cheese, softened 4 ounces blue cheese 1/4 cup chopped walnuts or pecans to taste 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, fry chopped bacon until it is almost done. Stir garlic into the skillet. Remove from skillet and drain excess fat. 3. In a medium mixing bowl, mix bacon with cream cheese and blue cheese. Transfer the mixture to a casserole dish. Sprinkle nuts over the dip. 4. Bake for 30 to 40 minutes. Prep Time: 15 Minutes Cook Time: 40 Minutes Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 12g Total Fat; (76% calories from fat); 8g Protein; trace Carbohydrate; 23mg Cholesterol; 434mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Blueberry Cheese Spread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 c Fresh blueberries - =OR=- 1/4 c Blueberry jelly 8 oz Cream cheese; softened 5 ts Milk or enough for spreading consistency Lightly mash fresh blueberries with a fork before combining ingredients. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Bold Beer Cheese Dip Recipe By :John Pade Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. cream cheese 3/4 cup Point beer 2 garlic cloves 8 oz. Wisconsin cheddar cheese 8 finely chopped green onions - green parts included Place first 4 ingredients in a blender or food processor and puree until smooth. Stir in green onions. Serve at room temperature with assorted crackers. You can also use this dip to make quick nachos. Put a generous portion of the dip on a plate of tortilla chips. Micro wave until the cheese melts and become bubbly. Serve with salsa. Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 6487 Calories (kcal); 647g Total Fat; (88% calories from fat); 140g Protein; 51g Carbohydrate; 2036mg Cholesterol; 5486mg Sodium Food Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 118 1/2 Fat; 0 Other Carbohydrates NOTES : formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Bourbon Punch Recipe By :Peg Overfield Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces cranberry juice 12 ounces pineapple juice 12 ounces frozen orange juice concentrate 6 ounces frozen lemon juice 2 fifths bourbon 2 quarts ginger ale Chill juices. Pour into punch bowl, add bourbon and ginger ale. Add garnish of orange slices, lemon slices, pineapple chunks, maraschino cherries, etc. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com> 16 December, 2000. <http://fareshare.net> Jennie**Recipe: Cranberry Punch**<BarFav@aol.com> - - - - - - - - - - - - - - - - - - - Per serving: 1950 Calories (kcal); 2g Total Fat; (1% calories from fat); 10g Protein; 488g Carbohydrate; 0mg Cholesterol; 170mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 20 1/2 Fruit; 0 Fat; 11 1/2 Other Carbohydrates * Exported from MasterCook * Buttermilk Fried Chicken with Pan Gravy ala Art Recipe By :Pam Anderson (Modified by Art Guyer) Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler-fryer chicken -- about 3 pounds back, neck, wing tips, and giblets reserved ---Marinade--- 2 cups buttermilk 2 tablespoons white Worcestershire sauce 2 teaspoons garlic powder 1 tablespoon salt 1/2 teaspoon black pepper ---Broth for Gravy--- 2 tablespoons vegetable oil reserved back, neck, wing tips, and giblets (excluding liver) hacked into 2-inch pieces 1 small onion -- quartered and sliced 1 medium carrot -- sliced 1/2" thick 1 teaspoon garlic pepper (with salt) ---Chicken Coating--- 2 cups all-purpose flour 1 tablespoon garlic pepper (with salt) 1 teaspoon paprika 1 teaspoon cayenne --- 3 1/2 cups vegetable shortening (about) -- for frying --- Pan Gravy: 3 tablespoons all-purpose flour 1/2 teaspoon dried basil -- crushed 1 1/2 cups seasoned chicken broth 1 teaspoon lemon juice salt and pepper -- to taste The basics of this recipe and process came from the wonderful cookbook, "The Perfect Recipe" by Pam Anderson. I have also melded in additional seasonings from a number of other excellent fried chicken recipes...... ---Marinade--- If you plan to marinate the chicken longer than 8 hours, reduce the salt in the marinade to 2 teaspoons. Place chicken in a large flat dish. Pour marinade mixture over chicken, cover and refrigerate for at least 4 hours and up to 24 hours. ---Broth for Gravy--- Heat oil in large saucepan over medium-high heat. Add reserved chicken and vegetables. Saute until chicken loses its raw color, about 5 minutes. Reduce heat to low; cook until chicken releases all of its juices, about 20 minutes. Add 1 quart water and garlic pepper to taste; bring to a boil, reduce heat to low, then simmer until broth is flavorful, about 20 minutes. Strain into a 1-quart liquid measuring cup. (You need 1 1/2 cups for gravy; reserve rest of broth for another use.) Set aside. ---Frying Chicken--- Measure coating ingredients into a DOUBLE brown paper bag; shake to combine. Lift chicken from marinade, draining excess liquid, drop into flour mixture, a couple pieces at a time. Shake thoroughly to coat completely with flour. Remove chicken from bag, shaking excess flour from each piece. Place pieces on a large wire rack set over a jelly roll pan until you are ready to fry. Coat remaining chicken pieces in the same manner. Discard buttermilk marinade. Allow chicken to set about 15 minutes until starting to fry. In the meantime, spoon enough shortening to measure 1/2 inch deep in a 12-inch heavy bottom skillet; heat to about 350F degrees. Drop chicken pieces, skin side down, into hot oil, cover and cook for 5 minutes. Lift chicken pieces with tongs to make sure they are frying evenly; rearrange if some are browning faster than others. Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer. Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and placed on wire rack set over jelly roll pan. Place pan and rack in low-temperature oven to keep chicken warm while finishing up the rest of the meal. Strain hot fat into a heat- safe container. ---Pan Gravy--- pour browned bits from strainer and about 4 tablespoons fat back into skillet. Whisk in 3 tablespoons flour and cook over medium-high heat, whisking constantly, until flour mixture turns golden brown, 2 to 3 minutes. Whisk in basil, then 1 1/2 cups broth. Bring to a simmer, and simmer until thickened, 2 to 3 minutes longer. Season with lemon juice and salt and pepper to taste. Serve immediately over mashed potatoes with fried chicken. Biscuits might be nice too. Note : I found this not was enough gravy for Doris and I, so to get 4 servings, you better double the recipe. Source : ""The Perfect Recipe" by Pam Anderson" [ISBN 0-395-89403-4]" (MC Format by Art) Copyright: "1998 NOTES : This dish takes a little time, but you can reduce the time by using precut chicken parts and canned seasoned chicken broth. Contributed to the FareShare Gazette by Art; 20 December, 2000. <http://fareshare.net> Art**Recipe: Buttermilk Fried Chicken with Pan Gravy ala Art; - - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 9g Total Fat; (20% calories from fat); 12g Protein; 66g Carbohydrate; 4mg Cholesterol; 1810mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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