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FareShare Gazette Recipes --February 2001 - C's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cabbage and Apple Slaw with Yogurt Dressing
Cake Mix Twist
Cherry Chip Bars
Chocolate 'Boats' With Fillings
Chocolate Angel Cake
Chocolate Cherry Cake
Chocolate Cherry Cake Too

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                      * Exported from MasterCook *
               Cabbage and Apple Slaw with Yogurt Dressing
Recipe By     :Edmonton Journal, 4 November 1998
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Slaw**
     1/2          head  red cabbage -- shredded
     1/2          head  green cabbage -- shredded
     1/4           cup  chopped parsley -- (50 mL)
     1/4           cup  chopped cilantro -- (50 mL)
  1              large  apple -- peeled
                        cored and diced
  4                     scallions -- chopped
  1         tablespoon  minced ginger -- (15 mL)
                        **Yogurt Dressing**
  1                cup  yogurt -- (250 mL)
  2        tablespoons  honey -- (30 mL)
     1/3           cup  orange juice -- (75 mL)
  1         tablespoon  Inner Beauty Hot Sauce -- (15 mL)
                        or another habanero hot sauce with
                        aromatic heat
                        Salt to taste -- optional
Combine ingredients for slaw and mix thoroughly.
In a bowl, mix together the ingredients for the dressing. Add to the slaw
and toss together.  Add salt to taste if desired.
From The Great Hot Sauce Book, by Jennifer Trainer Thompson, via the
Edmonton Journal, 4 November 1998.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 
14 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 73 Calories (kcal); 1g Total Fat; (17% calories from fat); 
2g Protein; 14g Carbohydrate; 5mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 
0 Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                              Cake Mix Twist
Recipe By     :lotteria
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Start with one package cake mix
                        add three-fourths cup water
                        add one can of pie filling.
                        (That's it - no oil, no eggs.)
Stir until thoroughly blended, pour into greased 9"x13" pan.
Bake at 375-degrees for 50 minutes.
Delicious combinations are yellow cake mix with peach pie filling --
chocolate cake mix with cherry pie filling or yellow cake mix with
apple-spice pie filling.
Sprinkle powdered sugar on top or drizzled frosting, if desired.
Contributed to the FareShare Gazette by Art; 
20 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Cherry Chip Bars
Recipe By     :Jiffy Mixes
Serving Size  : 40    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           Packages  JIFFY Devil's Food Cake Mix
  1                Can  (21 oz.) Cherry Pie Filling
  6             ounces  Chocolate Chips
  2                     Eggs
  1           teaspoon  Almond Extract
                          Glaze:
  1            Package  JIFFY Fudge Frosting Mix
  2        tablespoons  Butter or Margarine
  6             ounces  Chocolate Chips
  2        tablespoons  Water
1. Preheat oven to 350.  Grease and dust with flour a 15" x 10" jelly 
roll pan.
2. Combine all ingredients in a large mixing bowl.  Beat on low speed 
until blended.  Beat 1 minute on medium speed.
3. Pour batter into prepared pan and bake for 30 minutes, until top 
springs back when lightly pressed.
4. Cool slightly and frost with glaze.  Cool and cut into squares.
Glaze Preparation:
1. Melt butter in saucepan with chips, over medium heat.
2. Add frosting mix and water, stirring until smooth.  Remove from heat.
Frost top of warm cake.
Contributed to the FareShare Gazette by Art; 
21 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 49 Calories (kcal); 3g Total Fat; (55% calories from fat); 
1g Protein; 5g Carbohydrate; 11mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 1/2 Other Carbohydrates

 
                      * Exported from MasterCook *
                     Chocolate 'Boats' With Fillings
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dark chocolate
                        Balloons
Melt some dark chocolate over a double boiler, (big enough pot to
'dip' into.)
Blow up some small balloons and when the chocolate is cooled enough, dip 
them 1/2 way up, enough to coat well (Make take a couple of dippings.) I 
put them on a baking sheet lined with waxed paper, in the fridge until 
the chocolate form has set. When set, carefully prick a hole near the top 
of the balloons so the air releases slowly. Peel away from the chocolate 
shells. If the shell is hard enough and you're really careful, you can 
twist the balloon out of the shell and it'll pop off intact if you want 
to try to reuse the balloons. (Or try coating a lip around the top of the 
chocolate line with a vegetable spray, don't do the whole balloon, the 
chocolate may not stick.)
These are pretty durable, I've filled with softened cream cheese and 
sliced strawberries. Would work well with ice cream centers or a 
chocolate pudding, or use your imagination!
Martha, (Texas)
http://www.geocities.com/Heartland/Fields/5505/index.html
See TexCat Web page:
http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html
Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 
3 February, 2001.
<http://www.fareshare.net>
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                      * Exported from MasterCook *
                           Chocolate Angel Cake
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16-ounce) package  angel food cake mix
     1/2           cup  unsweetened cocoa
  1 1/2           cups  plus 2 tablespoons hot fudge topping, divided
  2               cups  whipped topping, divided
  1       (21-ounce) can  cherry pie filling, divided
Prepare cake mix according to package directions, mixing cocoa with dry 
ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake 
in a preheated 350-degree oven as directed on the package. Let cool as 
package directs.
When cake is completely cooled, carefully remove from pan. Cut 
horizontally in half. Place one half, cut side up, on serving plate. 
Spread with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 
cup whipped topping, then half of the cherry pie filling. Place the other 
half of the cake over cherries, cut side down. Spread with 3/4 cup fudge 
topping. Cover with remaining 1 cup whipped topping and remaining cherry 
pie filling.
Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons
fudge topping over cherry pie filling.
Contributed to the FareShare Gazette by Art; 
21 February, 2001.
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 155 Calories (kcal); trace Total Fat; (2% calories from fat); 
4g Protein; 34g Carbohydrate; 0mg Cholesterol; 280mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
2 1/2 Other Carbohydrates
NOTES : 
Formatted in MasterCook by Art
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                      * Exported from MasterCook *
                          Chocolate Cherry Cake
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                box  chocolate cake mix
  1                can  cherry pie filling
  1           teaspoon  almond extract
  2                     eggs -- beaten
                        Icing:
  1                cup  sugar
     1/3           cup  milk
  5        tablespoons  butter
  6             ounces  chocolate chips
Mix all ingredients well and pour into a greased and floured 9"x13" pan.
Bake 35 minutes at 350 deg.
Icing:
Place all ingredients in a small saucepan.  Bring to a boil and boil for 
one minute.  Stir in 6 oz. chocolate chips. Stir to melt.
Spread on cake.
Contributed to the FareShare Gazette by ChefAlice <ChefAlice@aol.com>; 
20 February, 2001.
<http://www.fareshare.net>
MC formatted by Jenn.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 549 Calories (kcal); 22g Total Fat; (34% calories from fat);
6g Protein; 90g Carbohydrate; 68mg Cholesterol; 469mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 
6 Other Carbohydrates
                      * Exported from MasterCook *
                        Chocolate Cherry Cake Too
Recipe By     :Jan
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (18.5 ounce) package  devil's food cake mix
  1       (21 ounce) can  cherry pie filling
  1           teaspoon  almond extract
  2                     eggs
  1                cup  white sugar
  5        tablespoons  butter
     1/3           cup  milk
  1                cup  semisweet chocolate chips
Makes 1 - 9 x 13 inch sheet cake
Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
In a large bowl, combine cake mix, cherry pie filling, almond extract, 
and 2 eggs by hand; stir by hand until well blended. Pour batter into 
prepared pan.
Bake for 25 to 30 minutes, or until it tests done. Cool.
In a small saucepan, combine sugar, butter or margarine, and milk. Boil,
stirring constantly, for 2 minutes. Remove from heat, and stir in 
chocolate chips until smooth. Immediately pour over partially cooled cake.
Contributed to the FareShare Gazette by Art; 
20 February, 2001.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 121 Calories (kcal); 7g Total Fat; (46% calories from fat); 
1g Protein; 16g Carbohydrate; 30mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 1 Other Carbohydrates

 

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