Recipes Included On This Page Soda Pop Pops Sour Cream Apple Pie Stampede Barbecued Beans Strawberry Dream Cake Strawberry Mousse Cake Strawberry Rhubarb Pie Strawberry Sour Cream Cake Strawberry-and-Cream Cake Stretching Salmon Steaks Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Soda Pop Pops Recipe By :Kids' Snacks; Better Homes & Gardens; 1985 Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups lemon-lime soda -- (2 12-oz cans) [7-Up or Sprite] 1 1/4 cups sweetened condensed milk -- (1 14-oz can) 1/4 cup lemon juice 10 popsicle sticks In a bowl stir together carbonated beverage, sweetened condensed milk and lemon juice. Pour into ten 5-ounce paper cups. Cover each cup with foil. Make a small hole in the foil with a knife. Insert a popsicle stick into the cup through the hole. Freeze 4 to 6 hours or till firm. To serve, remove foil and tear off paper. From Kids' Snacks; Better Homes and Gardens; 1985. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 3g Fat (18.9% calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 57mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Sour Cream Apple Pie Recipe By :Carol Mann Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons flour 3/4 cup sugar 1/2 teaspoon salt 1 large egg 1 cup sour cream 1 teaspoon vanilla 1/4 teaspoon nutmeg 2 cups diced apple (Granny Smith) CRUMB TOPPING: 1/3 cup flour 1/3 cup sugar 1 1/4 teaspoons cinnamon 1/2 stick butter In a large bowl, mix 2 T. flour, 3/4 c. sugar, salt, egg, sour cream, vanilla, nutmeg, and apple together. Pour into unbaked pie shell. Bake at 400 for 15 minutes. Mix 1/3 c. flour, 1/3 c. sugar, cinnamon and butter till crumbly. Sprinkle over pie. Reduce heat to 350 and bake 40 minutes more. NOTES : This is best served warm from the oven or at room temperature. Contributed to the FareShare Gazette by Carol; 29 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 17g Fat (43.2% calories from fat); 3g Protein; 46g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 286mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Stampede Barbecued Beans Recipe By :Violet Currie and Kaye Spicer Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 1/2 pound gluten-free kielbasa 2 (19 oz.) cans red kidney beans 2 (19 oz.) cans white kidney beans 1 19 ounce can pork and beans 1 14 ounce can tomato sauce 1 onion -- chopped 1 clove garlic -- minced 1 cup shredded Cheddar cheese 1/4 cup molasses 2 tablespoons brown sugar 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon thyme 1/2 teaspoon dry mustard 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper In skillet over Medium heat, partly cook bacon. Remove and pat off excess fat with paper towels. Cut into 1/2" pieces Remove casing from sausage; cut into bite size pieces. Drain and rinse red and white kidney beans. Transfer to large flameproof casserole or Dutch oven (no plastic handles). Add pork and beans, tomato sauce, onion, garlic, cheese, molasses, brown sugar, paprika, oregano, thyme, dry mustard, cayenne, pepper, bacon and sausage. Stir well. Cover with foil or lid. Set on barbecue grill over Medium heat; close lid of grill. Bake, stirring occasionally, for 1 hour or until flavors are well blended. OR bake in 350 F. oven. Source : "Full of Beans, p. 117" (MC formatting by): "bobbi744@acd.net" NOTES : Here's a great "pot o' beans" adapted from the one created by the home economists at the Calgary Co-Op. Susan Spicer is one of them and says, "Versions of this show up at stampede parties all over Alberta. They're wonderful on their own or as a side dish for barbecued chicken or ribs." Contributed to the FareShare Gazette by Bobbie; 17 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 893 Calories; 9g Fat (8.5% calories from fat); 57g Protein; 153g Carbohydrate; 37g Dietary Fiber; 19mg Cholesterol; 628mg Sodium. Exchanges: 9 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Strawberry Dream Cake Recipe By :Fifty Nifty Years of Cooking With Gas - 1923-1973 Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package white cake mix -- (19-oz.) 1 package strawberry gelatin powder -- (3-oz.) 2 tablespoons flour 3/4 cup cooking oil 4 eggs 1/2 cup water 2/3 cup frozen strawberries -- thawed with juice **Strawberry Frosting** 1/2 cup butter 1 pound icing sugar -- (powdered sugar) 2/3 cup frozen strawberries -- and juice 1/2 teaspoon vanilla Grease and flour two 8-inch square cake pans. Preheat oven to 350F 180C). Mix cake, jelly, flour, eggs and water; beat at medium speed for 2 minutes. Add strawberries and juice; beat 1 minute. Divide into prepared pans. Bake for 35 to 40 minutes; cool for 10 minutes. Remove from pan. Cool and frost with strawberry frosting. **Strawberry Frosting** Beat all the frosting ingredients until smooth. From Fifty Nifty Years of Cooking with Gas 1923-1973; by the staff of the Blue Flame Kitchen, Northwestern Utilities Limited; Alberta, Canada. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 20g Fat (42.8% calories from fat); 3g Protein; 56g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 235mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 4 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Strawberry Mousse Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----SPONGE CAKE----- 3 Eggs -- separated 1 Pinch cream tartar 1/2 cup Granulated sugar 1/4 teaspoon Grated lemon rind 1 teaspoon Vanilla 1/2 cup All purpose flour 1 Pinch salt -----STRAWBERRY YOGURT MOUSSE----- 1 1/2 envelopes unflavored gelatin 1/4 cup Cold water 2 cups Whole strawberries 1/3 cup Granulated sugar 2 tablespoons Lemon juice 1/2 cup Plain yogurt 1/2 cup Whipping cream -----SYRUP----- 3 tablespoons Water 3 tablespoons Granulated sugar 2 tablespoons Strawberry or kirsch liqueur -----CREAM FROSTING AND GARNISH----- 2 cups Strawberries 1 1/2 cups Whipping cream 2 tablespoons Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE : In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP : In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY : Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the bottom of a clean 9 inch spring for pan. Drizzle half the syrup evenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSTING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread evenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. Contributed to the FareShare Gazette by Bobbie; 21 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 19g Fat (50.3% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 87mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
	* Exported from MasterCook * Strawberry Rhubarb Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 3 tablespoons quick tapioca 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 pound rhubarb in 1/2" pieces -- 3 cups 1 cup sliced fresh strawberries pastry for 2 crust 9" pie 1 tablespoon butter Mix sugar, tapioca, salt, nutmeg and rhubarb. Add strawberries. Let stand for 20 minutes. Line a 9" pie pan with pastry. Spoon filling into crust. Dot with butter. Cut remaining crust in strips and lay on pie to make lattice. Dot with butter. Bake at 400 F. for 35-45 minutes. Source : "Bobbie Banghart - Recipe from Mom (Julie Dye)" Contributed to the FareShare Gazette by Bobbie; 24 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 1g Fat (8.1% calories from fat); trace Protein; 37g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Strawberry Sour Cream Cake Recipe By :"Gatherings & Celebrations" - Burt Wolf Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE CAKE: 1 2/3 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cardamom 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter -- softened 1 cup granulated sugar 2 large eggs 2 large egg yolks 1 cup sour cream FOR THE FILLING: 1 cup heavy cream 1/2 cup ricotta cheese 1/3 cup confectioners' sugar 1 teaspoon vanilla extract 2 pints fresh strawberries 2 tablespoons granulated sugar -- (2 to 4) TO MAKE THE CAKE: Preheat the oven to 350º F. Brush a 9-inch springform pan with butter or oil. Sift the flour, baking powder, baking soda, cardamom and salt together in a bowl and set aside. In a standing electric mixer or with a hand-held beater, cream the butter and sugar together at medium speed until light and fluffy. One at a time, add the whole eggs, then the yolks, beating thoroughly after each addition. Alternate mixing in the dry ingredients with the sour cream, a third at a time. Pour the batter into the prepared cake pan. Bake for 45 minutes or until the cake is lightly browned and pulls away from the sides of the pan. It should be slightly springy to the touch. Cool on a rack for 5 minutes, remove the sides of the springform, and cool completely on the rack. While the cake is baking, make the filling: By hand or in a standing electric mixer, whip the cream and ricotta cheese to the consistency of stiffly-whipped cream. It is very important to have the filling the right consistency. Sift and fold in the confectioners' sugar and the vanilla. Chill until ready to use. Set aside 1 to 3 nice-looking strawberries for garnishing the top of the cake. Stem and slice the remaining strawberries into thirds or halves, depending on their size. Place them in a bowl, sprinkle with the granulated sugar, and set aside to macerate. TO ASSEMBLE THE CAKE: Using a serrated knife, cut the cake horizontally into 2 layers. Lay the layers, cut side up on a clean work surface. Drizzle any collected strawberry juice over both cake layers. Spread a third of the cream filling on the bottom layer, arrange strawberry slices over the cream, then cover with another third of the cream. Cover with the other layer of cake. Spread the remaining cream evenly over the top and place the garnishing strawberries in the center of the cake. Transfer the cake to a platter and chill until ready to serve. Contributed to the FareShare Gazette by Bobbie; 22 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 22g Fat (44.3% calories from fat); 8g Protein; 54g Carbohydrate; 2g Dietary Fiber; 161mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Strawberry-and-Cream Cake Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: Cooking spray 3/4 cup sliced strawberries 2 cups granulated sugar 6 tablespoons butter -- softened 3 ounces strawberry-flavored gelatin -- (1 package) 3 large eggs 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/4 cups 1% low-fat milk 1 teaspoon vanilla extract Filling: 1 1/2 cups frozen fat-free whipped topping -- thawed 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract Frosting: 8 ounces 1/3-less-fat cream cheese -- (1 block) 1/4 cup butter -- softened 1/4 teaspoon vanilla extract 1 cup powdered sugar Remaining ingredients: 3/4 cup sliced strawberries 1 1/2 cups quartered strawberries 1. Preheat oven to 350 degrees. 2. To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. 3. Place 3/4 cup sliced strawberries in a blender; process until smooth. 4. Place 2 cups granulated sugar, butter, and gelatin in a large bowl; beat with a mixer at medium speed until blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. 5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking powder, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in pureed strawberries and 1 teaspoon vanilla. 6. Pour the batter into prepared pans; sharply tap pans once on counter to remove any air bubbles. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, and remove from pans. Peel off wax paper, and cool completely. 7. To prepare filling, combine whipped topping, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla in a small bowl. 8. To prepare the frosting, beat cream cheese, 1/4 cup butter, and 1/4 teaspoon vanilla in a medium bowl with a mixer at low speed just until well-blended (do not overbeat). Gradually add powdered sugar, and beat just until well-blended (do not overbeat). 9. Place 1 cake layer on a plate; spread with 3/4 cup filling. Arrange 3/4 cup sliced strawberries over the filling; top with remaining cake layer. Spread the remaining filling over top of cake. Spread the frosting over sides of cake. Arrange quartered strawberries on top of cake. Store cake loosely covered in refrigerator. Yield : 18 serving (serving: 1 slice). courtesy: www.cookinglight.com Contributed to the FareShare Gazette by Gary; 19 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 8g Fat (26.2% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Stretching Salmon Steaks Recipe By : Martha**<flylo@txcyber.com> Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) I wanted something 'different' so I bought 3 salmon steaks. They were pretty thick, cost a whopping $3.89. Dinner the first night I made them in 'packets'. Chopped up (rough chop): 2 golden apples 1 cup baby carrots several jalapenos 1/2 big yellow onion Dabbed a little margarine on the steaks so they wouldn't stick to the foil and lay one in each foil square. Seasoning: cracked black peppercorns dash of sea salt couple of dashes (1/4 tsp each steak) poultry seasoning few red pepper flakes Added the rough chop fruits and vegetables over, dividing between all 3 packets. Looked like it was going to need moisture to steam, so I added about 3 hefty tablespoons white zinfandel (ok a glug each) to each packet. Preheated oven to 325F and baked packets for about 20 minutes. The carrots were still crunchy after 15 - 20 minutes but we ate them as to not overcook the rest of the food. They should have been precooked or finer diced but otherwise it was moist and flavorful. As another 'side' I made Spanish rice with tomato juice also. We each ate about 1/2 salmon steak. Cats even were allowed a few bites and the chickens got the bones and skin. Friday I had something else planned for dinner but used some of the salmon 'smashed' with horseradish and drizzled with red wine vinegar (plus some of the wine juice) and olive oil for a dressing for lettuce and tomato salad. Ah, but the best was yet to come!! Today for lunch I hauled out all the leftover salmon (one whole steak plus the 'dregs' of the other pieces.) Took the bones out and skin off and used the carrots and onions from the original dinner packets. Warmed a can of (drained) whole kernel corn in about 3/4 cup of milk and added the vegetables from the packets. Heavy cream would have made this sensational, and using a normal blender would have given a better 'mouth feel' to the corn skin but this worked. Used my stick blender to puree everything while adding the salmon bits and pieces. Once it was well emulsified, I added 1/4 cup of sour cream and a teaspoon of prepared horseradish. Put this chowder into soup mugs and chilled till lunchtime and added a spritz of finely minced jalapeno just before serving. If you don't like jalapeno, chives or green onion would be perfect. So we had 3 fancy salmon meals for around $4 plus the odds and ends anyone would have in their cupboards and refrigerator. Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 8 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

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