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FareShare Gazette Recipes --February 2001 - D's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Date and Nut Bread
Death by Chocolate Bread Pudding
Deep Dark Chocolate Cake
Deep Dark Secret
Dill Pickles in a Crock
Dilled Eggs with Salmon
Doug's Corn Bread
Dump Cake With Pineapple and Cherries
Dutch Oven Jalapeno Corn Bread

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                      * Exported from MasterCook *
                            Date and Nut Bread
Recipe By     :Rob Soutter
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  1           teaspoon  baking soda -- (approx)
     1/2      teaspoon  salt -- (approx)
  1                cup  boiling water
  1                cup  nuts
  8             ounces  pitted dates
                        cut into fourths or thirds -- with scissors
  4             ounces  applesauce
  1           teaspoon  vanilla extract
  2               cups  all-purpose flour
Lightly grease an 8" x 8" baking dish.
In a large mixing bowl add the sugar, baking soda, salt and boiling 
water. Stir to dissolve.
Add nuts (I use big pieces of either pecans, walnuts or almonds), pitted 
dates cut into fourths or thirds with scissors, applesauce and vanilla 
extract.  Mix and add 2 cups all-purpose flour.  Mix and transfer to 
baking dish.
Bake approx 60 minutes at 325 degrees F.
I have been experimenting with it and today made the best batch to date 
by leaving out the egg.
Contributed to the FareShare Gazette by Rob <bobsou1@home.com>; 
3 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                     Death by Chocolate Bread Pudding
Recipe By     :Edmonton Journal 1995
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  chocolate milk
  3                     eggs
  1                cup  sugar
  1 1/2      teaspoons  vanilla extract
     3/4           cup  semisweet chocolate chips -- (miniature)
     3/4           cup  pecans -- chopped
  6               cups  bread cubes -- 3/4-inch
                        whipped cream or ice cream -- optional
Preheat oven to 350F.
Scald milk over medium heat or in a microwave.
In a large bowl, whisk eggs, sugar, vanilla and salt until blended.
Whisk in hot chocolate milk.  Stir in chocolate chips, pecans and bread 
until well mixed.  Turn batter into a buttered 11 x 9-inch (1 1/2 L) 
baking dish.
Bake uncovered for 35 to 40 minutes or until set.
Serve warm or cold.  Pass cream on the side.
Note :  If you can't find mini-chips, chopped or coarsely grated
semi-sweet chocolate will work just as well.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 
12 February, 2001.
<http://www.fareshare.net>
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 434 Calories (kcal); 18g Total Fat; (35% calories from fat); 
9g Protein; 63g Carbohydrate; 82mg Cholesterol; 273mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
3 Fat; 3 Other Carbohydrates
                      * Exported from MasterCook *
                         Deep Dark Chocolate Cake
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  flour
  2               cups  sugar
     3/4           cup  cocoa
  1 1/2      teaspoons  baking soda
  1 1/2      teaspoons  baking powder
  1           teaspoon  salt
  2                     eggs
  1                cup  milk
     1/2           cup  oil
  2          teaspoons  vanilla
  1                cup  boiling water
                        Flour Frosting:
     1/4           cup  flour
  1                cup  milk
     1/2           cup  butter
     1/2           cup  shortening
  1                cup  sugar
  1           teaspoon  vanilla
Combine dry ingredients.  Add rest of ingredients except boiling water 
and vanilla.  Beat 2 minutes.  Remove from mixer and add boiling water 
and oil.
Pour into greased 9x13 inch pan (can also use 2 9" round, or 3 8" round
pans). Batter will be very thin.  
Bake 30-35 minutes for layers, 35-40 for 13x9, or until cake tests done.
Frost as desired, but we always use "flour" frosting
Flour frosting:
Blend carefully together, so there are no lumps.  Stir and heat until
thickened and boils.  Set aside to cool.  Be sure it cools well.  Mix 
1/2 c. butter and 1/2 c. shortening with 1 c. granulated sugar.  Beat 
well and add flour mixture.  Add 1 t. vanilla and beat VERY well.  It 
takes considerable beating.  Even in my Kitchen Aid I have to beat it 
about 5 minutes.
Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 
20 February, 2001.
<http://www.fareshare.net>
MC Formatted by Jenn.
               - - - - - - - - - - - - - - - - - - - 
Per serving: 817 Calories (kcal); 42g Total Fat; (45% calories from fat); 
8g Protein; 107g Carbohydrate; 86mg Cholesterol; 759mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
8 Fat; 5 Other Carbohydrates
                      * Exported from MasterCook *
                             Deep Dark Secret
Recipe By     :Mary Morris
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  flour
     1/4      teaspoon  salt
  1                cup  sugar
  4                     eggs -- separated
  4                     bananas -- sliced
  1           teaspoon  baking powder
  1                 lb  dates -- chopped
  1                cup  nuts -- chopped
  2          teaspoons  vanilla
  2                     oranges -- sliced thin
  20                oz  crushed pineapple -- (1 lb can)
  1                cup  whipping cream
Beat egg whites and set aside.  
Sift flour, baking powder, and salt.  Beat egg yolks. Stir in dates, 
sugar and nuts. Add vanilla, and stir in flour mixture. Turn into greased 
jelly roll pan and bake 25-30 minutes at 350F.
Cool.
Break half of cake into small bite size pieces and arrange on platter. 
(It will be sticky.  Top with bananas and oranges.  Break rest of cake 
and pile on top; shape into a mound.
Top with drained pineapple. Spread entire cake with whipped cream. 
Decorate with cherries and nuts, if desired.  Chill.
This is a little messy to work with, but well worth the effort.
Per serving: 1850 Calories (kcal); 89g Total Fat; (42% calories from 
fat); 11g Protein; 258g Carbohydrate; 326mg Cholesterol; 1113mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
17 1/2 Fat; 13 1/2 Other Carbohydrates
Contributed to the FareShare Gazette by Mary <marynsd@home.com>; 
28 February, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 

 
                      * Exported from MasterCook *
                         Dill Pickles in a Crock
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            pounds  cucumbers -- medium or large
     3/4           cup  mixed pickling spices
                        fresh dill
  1 1/4         pounds  pickling salt
  2            gallons  water
Wash and drain the vegetables.
Place half the pickling spices and a good layer of dill in a 5 gallon 
crock or stone jar. (Personally I think you are asking for trouble if you 
do this - at least use a glass container. H.)  Fill the crock with 
cucumbers to within 4 inches of top.
Dissolve the salt in the water and pour over.  Add the remaining pickling 
spices and put a layer of dill on top. Cover with a large plate or wooden 
lid that just fits within the top of the crock and weight it down to 
bring the brine to the cover but not over it. Be sure all cukes are 
submerged.
Keep at room temperature for 2 to 4 weeks, removing any scum that forms 
each day.  The pickles are ready to use when they are well flavored with 
dill and are clear when cut, with no white spots.
Pack the cured pickles in hot, sterilized jars.
Strain the pickling brine, bring it to a rolling boil and pour it over 
the pickles to fill the jars.  Seal and store in a cool, dark place.
Sour Dills: Add 1/4 cup vinegar to each quart jar.
Garlic Dills: Add 1/2 pound peeled garlic cloves to the curing crock.
For a variety of flavors: Try adding 3 tablespoons whole peppercorns or 
cloves, a handful of bay leaves or fresh tarragon, sweet basil, 1/2 pound 
fresh sliced horseradish or 1/4 pound fresh sliced ginger to the curing 
crock.
I know this is a traditional way of brining vegetables but the whole idea 
of leaving something sitting in what is essentially an open pot and 
trusting that no nasties get at it either from the air or from the crock 
doesn't appeal to me. :) H.
Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 
12 February, 2001.
<http://www.fareshare.net>
Woodward's Food Floors - Bea Wright Recipes
Recipe sheet No. 27 volume VI
MC formatted by Jenn.
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 916 Calories (kcal); 9g Total Fat; (7% calories from fat); 
48g Protein; 194g Carbohydrate; 0mg Cholesterol; 368mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 42 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                         Dilled Eggs with Salmon
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     eggs
  2        Tablespoons  cold water
  6              drops  hot sauce
  4             ounces  natural cream cheese
  2             ounces  smoked salmon
  1           teaspoon  fresh dill
Beat eggs with water and hot sauce. Cut cream cheese into pieces. Dice
salmon (1/2 by 1/2 inch). Snip dill. Melt butter and scramble eggs. When
eggs are no longer liquid, add cream cheese and salmon. Add dill at end 
of cooking. Smoked Albacore is even better than salmon.
Serve garnished with sprig of dill on quartered toast triangles.
Source :  "1st Traveler's Choice Internet Cookbook. 
(www.virtualcities.com)"
S(MC Format Art)
Contributed to the FareShare Gazette by Art; 
27 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 148 Calories (kcal); 9g Total Fat; (59% calories from fat); 
14g Protein; 1g Carbohydrate; 377mg Cholesterol; 226mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates

 
                      * Exported from MasterCook *
                            Doug's Corn Bread
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream corn
  1                cup  yellow cornmeal
     1/2           cup  flour
  2                     eggs
  1           teaspoon  salt
     1/2      teaspoon  baking soda
     1/2           cup  milk
     1/2           cup  melted lard -- or bacon fat, or margarine
  2                     jalapeno -- seeded and chopped
     1/2           cup  sharp cheddar cheese -- grated
  2        tablespoons  butter -- or margarine
Heat the oven to 400F. Combine the whole mess, but only half the cheese.
Beat this to death....got frustrations? Take it out on this mix! Put the
marg or butter in a 1 1/2 qt casserole(I use a Corningware one)or a cast
iron frying pan, and melt it in the oven. When this is hot, but not
burning, add the mix, beaten to death, and return it to the oven. 
Bake for about half an hour, and then put remaining cheese on top, and 
return to oven for another ten minutes...great corn bread!
Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 
17 February, 2001.
<http://www.fareshare.net>
MC Formatted by Jenn.
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 172 Calories (kcal); 7g Total Fat; (37% calories from fat); 
6g Protein; 21g Carbohydrate; 64mg Cholesterol; 440mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                  Dump Cake With Pineapple and Cherries
Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20            ounces  crushed pineapple in juice
  1                can  cherry pie filling
  1                box  yellow cake mix
  4             ounces  butter
Preheat the oven to 350 degrees. Grease a 9" x 13" baking pan. Spread
pineapple on bottom. Spread pie filling evenly over pineapple. Sprinkle 
the dry cake mix evenly over the pie filling. Cut the butter into small 
pieces and place evenly over the cake mix (or melt it and drizzle it). Do 
not mix!
Bake for about 45 - 55 minutes, until the top is browned. Cut into 
squares to serve.
Contributed to the FareShare Gazette by Art; 
21 February, 2001.
<http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 198 Calories (kcal); 8g Total Fat; (34% calories from fat); 
1g Protein; 32g Carbohydrate; 13mg Cholesterol; 219mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
1 1/2 Fat; 2 Other Carbohydrates
                      * Exported from MasterCook *
                      Dutch Oven Jalapeno Corn Bread
Recipe By     :THE LAST APPRENTICE:  BAKING
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Cups  Flour, all purpose
  2               Cups  Yellow Corn Meal
  8        Tablespoons  Sugar
  2        Tablespoons  Baking Powder
  1           Teaspoon  Salt
  4                     Eggs
  2               Cups  Buttermilk
     1/2           Cup  Vegetable Oil
  1          small can  Canned Cream Corn
     1/2           Cup  Yellow Onion - fine diced
     1/2           Cup  Red Pepper - fine diced
  2                     Jalapeno Pepper- stems and seeds removed
                        - minced (or to taste)
Combine Creamed Corn, onion, pepper and Jalapeno in a small sauce pan 
and cook for 10 minutes.
Combine remaining ingredients and mix completely. Stir in creamed corn
mixture. Pour into a pre-heated, greased Dutch Oven (14" size) and bake 
for 30 minutes. I use 7 coals on the bottom and 14 coals on top.
This is easy to make and a good recipe for beginners. Of course, like 
all Dutch Oven recipes you can make this in your own 350F oven using a
13-by-9-inch baking pan.
W. Patrick Brown. Copyright  1998 by chefpatrick.com.
NOTES :
Formatted in MasterCook by Art
Subscribe to our Free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 
17 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 101 Calories (kcal); 7g Total Fat; (63% calories from fat); 
2g Protein; 7g Carbohydrate; 43mg Cholesterol; 322mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 1/2 Other Carbohydrates

 

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