Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

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

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- April 2002 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pepperidge Farm(r) French Toast Casserole
Pink Grapefruit Cheesecake

Praline Cheesecake II

Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Pumpkin Cheesecake

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 *

                Pepperidge Farm(r) French Toast Casserole

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  Pepperidge Farm(r) Cinnamon Swirl Bread -- cubed
                        [any variety]
  6                     eggs
  3               cups  milk
  2          teaspoons  vanilla extract
                        Confectioners' sugar

In a greased 3-quart shallow baking dish, arrange bread cubes.
Mix eggs, milk and vanilla. Pour over bread. Cover and refrigerate 1 
hour or overnight.

Uncover. Bake at 350F. for 50 minutes or until golden. Sprinkle with 
confectioners' sugar.

Serve with maple syrup, if desired

Source :  "FBNR All-Time Favorite Casseroles"

S(MCFormatted/Posted by Dee)

Copyright :  " 2001 Publications International, Ltd."

Start to Finish Time:  "2:05"

Contributed to the FareShare Gazette by Dee; 7 April 2002.
www.fareshare.net

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 109 Calories; 6g Fat (54.2% calories 
from fat); 7g Protein; 5g Carbohydrate; 0g Dietary Fiber; 153mg Cholesterol; 
86mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat.




                      * Exported from MasterCook *

                        Pink Grapefruit Cheesecake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  graham crackers
  8        tablespoons  butter -- melted
  2                     pink grapefruit
  1         tablespoon  unflavored gelatin
  8             ounces  cream cheese -- (250 g) softened
     2/3           cup  half-and-half
  2        tablespoons  superfine sugar
                        Grated rind of 1 lemon
  1                     lemon -- juice of
  4                     egg whites

Crush crackers to crumbs and mix with melted butter.

Press 2/3 of crumb mixture over bottom of a 9-inch loose-bottom or
springform pan and chill. Cut off rind and pith from grapefruits, holding
over a bowl to catch juice. Cut out sections from between membranes and set
aside. Squeeze membranes into bowl to extract juice. Sprinkle gelatin over
juice and let stand 2 to 3 minutes, until softened. Set bowl of gelatin
in a pan of hot water and stir until dissolved. In a bowl, beat cream cheese,
half-and-half and sugar. Stir in gelatin and lemon rind and juice. In a
large bowl, whisk egg whites until stiff. Fold into creamy mixture. Pour
over crust and refrigerate until set. To serve, remove cheesecake from pan
and decorate with reserved grapefruit sections. Press remaining crumbs
evenly into sides of cheesecake.

Contributed to the FareShare Gazette by Cora; 12 April 2002.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 477 Calories; 32g Fat (59.7% calories 
from fat); 9g Protein; 40g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 
540mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 6 Fat; 
0 Other Carbohydrates.




                      * Exported from MasterCook *

                          Praline Cheesecake II

Recipe By     :AOL Message Board - Cooking Book
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  vanilla wafer crumbs
  4        tablespoons  butter -- melted
  2                 lb  cream cheese -- softened
  1                cup  firmly packed brown sugar
     1/2           cup  white sugar
  5              large  eggs
     1/2           cup  cream -- (heavy)
     1/4           cup  butter -- melted
  2        tablespoons  flour
  2          teaspoons  vanilla extract
                        ----TOPPING----
     1/2           cup  firmly packed brown sugar
     1/2         stick  butter
  12                    pecan halves -- (12 to 16)

Combine vanilla wafer crumbs and butter and press into a springform pan.

Preheat oven to 350F.

Blend cream cheese and sugars till smooth. Add eggs one at a time and mix 
well after each one. Add melted butter and heavy cream. Stir in flour and 
vanilla and mix thoroughly. Place into springform pan and spread evenly.
Bake till set, 50 to 60 minutes. Let cheesecake cool and then cover and 
refrigerate.

Topping :
Place pecan halves decoratively around the rim of the cake. Combine butter 
and brown sugar in a small saucepan. Place over low heat and cook, stirring 
occasionally till smooth and thick, about 5 minutes. Pour over chilled cake 
and spread evenly.

Serve chilled or room temp.

If you choose to omit the topping you can substitute caramel topping.
(Like the kind you purchase to put on ice cream).

Contributed to the FareShare Gazette by Deb; 25 April 2002.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 436 Calories; 34g Fat (68.0% calories 
from fat); 7g Protein; 29g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 
307mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 Fat; 1 1/2 Other 
Carbohydrates.



                      * Exported from MasterCook *

            Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the rub:
  2        tablespoons  paprika
  1         tablespoon  packed brown sugar
  1         tablespoon  chili powder
  1         tablespoon  ground cumin
  1         tablespoon  sugar
  1 1/2      teaspoons  coarsely ground black pepper
  2          teaspoons  salt
  1           teaspoon  ground red pepper
  1                     boneless pork shoulder roast -- (Boston butt)
                        [4 to 5 pounds]
                        For the sauce:
     3/4           cup  apple cider vinegar
     3/4           cup  white vinegar
  2        tablespoons  sugar
     1/2      teaspoon  red pepper flakes
  1           teaspoon  hot pepper sauce
                        Salt and pepper
                        Hamburger Buns
                        Coleslaw -- (optional)

To make the rub:
In a small bowl combine all rub ingredients.
Rub mixture over pork roast, pressing into surface.

Place pork in centre of cooking grate.  Grill 2 1/2 to 3 1/2 hours for 
well-done (170F/77C), or until very tender. Remove meat from grill; 
cover and let stand for 10 minutes.

Meanwhile, make the sauce:
In a medium saucepan combine apple cider vinegar, white vinegar, sugar, 
red pepper flakes, hot pepper sauce, and salt and pepper to taste.
Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.

Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper 
vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if 
desired.

Makes 12 to 16 servings.

Tender shreds of spiced pork are all the more delectable when drenched in 
this hot pepper vinegar sauce.

Notes :

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net

Contributed to the FareShare Gazette by Art; 20 April 2002.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 19 Calories; trace Fat (7.6% calories 
from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
276mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 
1/2 Other Carbohydrates.



                      * Exported from MasterCook *

                            Pumpkin Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST
     1/2           cup  butter or margarine
  1 1/2           cups  Bisquick (r)
  2        tablespoons  sugar
                        One 9x9 or 9x13-inch pan
                        FILLING
  8             ounces  cream cheese
     3/4           cup  sugar
  2        tablespoons  flour
  1           teaspoon  cinnamon
     1/4      teaspoon  nutmeg
     1/4      teaspoon  ginger
     1/4      teaspoon  vanilla
  3                     eggs
  2               cups  pumpkin
                        TOPPING
  1 1/2           cups  sour cream
  3        tablespoons  sugar
     1/2      teaspoon  vanilla

CRUST :

Mix all crust ingredients in a bowl; crumble and pat into the bottom of 
the pan. Bake 10 minutes at 350 degrees F.

FILLING :

Combine all of the filling ingredients in a bowl.

Pour into crust and bake for 55 minutes or until toothpick comes out clean 
at 350 degrees F. Put topping on while the filling is still hot

TOPPING :

Combine topping ingredients.

Contributed to the FareShare Gazette by Cora; 21 April 2002.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 219 Calories; 16g Fat (64.8% calories 
from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 
123mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 
1 Other Carbohydrates.

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!