Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- September 2001 - C's (Page 1 of 3)

Page C1 | Page C2 | Page C3

 

Recipes Included On This Page

Campfire Potatoes
Carrot Cake with Ricotta Topping -- Low Fat
Cassata Trifle
Celery Muffins
Cheddar Apple Muffins
Cheesy Pepper Muffins

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                            Campfire Potatoes
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             medium  potatoes -- peeled and
                        thinly sliced
  1             medium  onion -- sliced
  6        tablespoons  butter or margarine
     1/3           cup  shredded cheddar cheese
  2        tablespoons  minced parsley
  1         tablespoon  Worcestershire sauce
                        salt and pepper to taste
     1/3           cup  chicken broth
Place potato and onion on a large piece of heavy duty foil (about 20" x 
20"); dot with butter. Combine cheese, parsley, Worcestershire sauce, 
salt and pepper; sprinkle over potatoes.
Fold foil up around potatoes and add broth. Seal the edges well. Grill, 
covered over medium coals 35 to 40 minutes or until tender.
4 to 6 servings.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Judy; 16 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 219 Calories; 14g Fat (55.5% 
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 
38mg Cholesterol; 230mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
               Carrot Cake with Ricotta Topping -- Low Fat
Recipe By     :Family Circle Tasty Low Fat Recipe Cookbook
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  (310g/10 oz) self raising flour
  1           teaspoon  bicarbonate of soda
  2          teaspoons  ground cinnamon
  1           teaspoon  mixed spice
     1/2           cup  (95 g/3 oz) soft brown sugar
     1/2           cup  (60g/2 oz) sultanas
  2        tablespoons  vegetable oil
     1/3           cup  (80 ml/2 3/4 fl oz) low fat milk
  140                g  (4 1/2 oz) apple puree
  290                g  (10oz) carrot, coarsely grated
                        TOPPING
  125                g  (4 oz) ricotta
     1/4           cup  (30g/1 oz) icing sugar
     1/2      teaspoon  grated lime rind
1. Preheat oven to moderate 180 degrees Celsius or 350 Fahrenheit. 
Lightly grease a 10 x 18 cm (4 x 7 inch) loaf tin and cover base with 
baking paper. Sift the flour, soda, and spices into a large bowl. Stir 
in the brown sugar and sultanas. Combine eggs, oil, milk and apple 
puree in large jug.
2. Stir the egg mixture into the dry ingredients, then stir in the 
carrot. Spread into tin and bake for 1 1/4 hours, or until a skewer 
comes out clean when inserted in the centre of the cake and the cake 
comes away slightly from the sides of the tin. Leave in the tin for 5 
minutes before turning out to cool on a wire rack.
3. To make the topping, beat the ingredients together until smooth. 
Smooth over cake.
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 21 Calories; 2g Fat (94.0% 
calories from fat); trace Protein; trace Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; trace Sodium.  Exchanges: 0 Grain(Starch); 0 
Fruit; 1/2 Fat.
NOTES : 
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by L.Wright; 12 September, 2001.
http://www.fareshare.net
 
                      * Exported from MasterCook *
                              Cassata Trifle
Recipe By     :Nick Sundberg
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  Cream cheese -- softened
     1/2           cup  Powdered sugar
  2        Tablespoons  Milk
  1 1/4      teaspoons  Vanilla
     1/2      teaspoon  Cinnamon
  1              pound  loaf Pound cake
     1/4           cup  Marsala
  2 1/2           cups  Peaches -- sliced
Whip the cream cheese until light. Add the sugar, milk, vanilla, and 
cinnamon. Blend well. Slice the cake and brush the tops with the 
Marsala.
In an attractive glass serving bowl, layer first the cake, then the 
cream cheese mix, and finally the fruit. Repeat, finishing with a final 
topping of the cream cheese mix. Cover and refrigerate at least 2 hours 
before serving.
Source : "EMAZING - http://www.emazing.com/ Recipe of the Day 
S(MC formatting by):    "bobbi744@acd.net"
Copyright : "EMAZING(tm) is a service of EMAZING, INC. Copyright 2001.
Yield :    "6 to 8 servings"
NOTES : This recipe is a cross between the Italian Cassata and the 
English Trifle.
Contributed to the FareShare Gazette by Bobbie; 29 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 131 Calories; 8g Fat (50.9% 
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 
24mg Cholesterol; 65mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                              Celery Muffins
Recipe By     :Magnificent Muffins Cookbook; 1984
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Dry Mixture**
  2               cups  all-purpose flour -- (500 mL)
  2          teaspoons  baking powder -- (10 mL)
  1           teaspoon  baking soda -- (5 mL)
     1/4      teaspoon  celery salt -- (1 mL)
     1/4      teaspoon  onion salt -- (1 mL)
                        **Moist Mixture**
  4              large  eggs
     1/2           cup  vegetable oil -- (125 mL)
  10            ounces  cream of celery soup -- (284 ml can)
  1                cup  chopped celery -- (250 mL)
  3        tablespoons  freshly chopped parsley -- (45 mL)
     1/3           cup  grated Parmesan cheese -- (75 mL)
Preheat oven to 400F (200C). Prepare 18 muffin cups.
Combine the dry mixture ingredients in a large bowl.
Lightly beat the eggs in a medium bowl. Add the rest of the moist 
mixture ingredients and combine well. Add the moist mixture to the dry 
mixture all at once and stir together gently until just mixed.
Fill the prepared muffin cups 3/4 full. Bake for 20 minutes.
Hint - two or three large celery stalks will yield enough chopped 
celery for this recipe.
Makes 18 muffins.
From Magnificent Muffins Cookbook; edited by Kathryn L. Ramsay; 
(c) 1984; Magnificent Cookbooks Publishing, Inc., 30 Mural Street, Unit 
5, Richmond Hill, Ontario, Canada L4B 1B5
These are a little different from the usual muffin but the
recipe looked very interesting. Of course I'd probably toss
in a little cayenne pepper or hot sauce. I think these would
be great in a lunch bag............. Hallie
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 21 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 133 Calories; 8g Fat (54.3% 
calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 
44mg Cholesterol; 276mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean 
Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                          Cheddar Apple Muffins
Recipe By     :Magnificent Muffins Cookbook; 1984
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Dry Mixture**
  2               cups  all-purpose flour -- (500 mL)
  1 1/2      teaspoons  baking powder -- (7 mL)
     1/2      teaspoon  baking soda -- (2 mL)
  1           teaspoon  salt -- (5 mL)
     3/4           cup  coarsely grated cheddar cheese -- (175 mL)
                        **Moist Mixture**
     1/2           cup  butter -- (125 mL)
     2/3           cup  granulated sugar -- (150 mL)
  2              large  eggs
  1                cup  grated apple -- (250 mL)
Preheat oven to 350F (180C). Prepare 12 muffin cups.
Combine the first 4 ingredients of the dry mixture in a large bowl. Add 
grated cheddar and blend.
Cream butter and sugar together with an electric mixer. Add eggs one at 
a time and beat to blend.
Peel, core and grate the apple and add it to the moist mixture.
Add moist mixture to dry mixture all at once and stir until just 
combined.
Fill 12 prepared muffin cups 2/3 full.  Bake for 20 to 25 minutes or 
until springy to touch.  
Hint - a medium sized apple should yield about 1 cup of grated apple.
From Magnificent Muffins Cookbook; edited by Kathryn L. Ramsay; (c) 
1984; Magnificent Cookbooks Publishing, Inc., 30 Mural Street, Unit 5, 
Richmond Hill, Ontario, Canada L4B 1B5
I haven't tried this particular recipe but have made
muffins using shredded or chopped apples and shredded
cheese. Try using various cheeses in this - mozzarella,
gouda, edam etc. I am going to try substituting Splenda
for half the sugar called for when I make these. Hallie.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 27 September, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 198 Calories; 9g Fat (38.9% 
calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
52mg Cholesterol; 379mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1 1/2 Fat; 1 Other Carbohydrates.
 
                      * Exported from MasterCook *
                          Cheesy Pepper Muffins
Recipe By     :Teri Dublin, Closer, Mission Mortgage
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all purpose flour
  2              tsps.  baking powder
  1               tsp.  pepper
     1/2          tsp.  salt
  1                     egg
  1                cup  buttermilk
     1/4           cup  vegetable oil
  1              Tbsp.  honey
  1                cup  shredded Cheddar cheese
Preheat oven to 400F.
Grease or paper line muffin cups.
In a mixing bowl, combine the flour, baking powder, pepper and salt.
In another bowl, combine the egg, buttermilk, oil and honey; stir into 
dry ingredients just until moistened.  Fold in cheese.  Fill muffin 
cups 2/3 full.  Bake for 18-22 minutes or until done.  Cool for 5 
minutes, then remove to a wire rack.
Source :  "Cookin' with Mission and Friends 1999"
S(Formatted / Posted by Dee)
Copyright :  "1999 Cookbook Publishers, Inc."
NOTES : no servings or yield given; should be about 18-24 (2 1/2 inch) 
muffins.
Contributed to the FareShare Gazette by Dee; 24 September, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 49 Calories; 4g Fat (74.3% 
calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 
13mg Cholesterol; 127mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
 

Page C1 | Page C2 | Page C3

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!