FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- November 2002 Recipes

Recipes Included On This Page

Cardamom and Orange Cake
Carrot and Fruit Cake
Chicken and Spinach Crepes
Chicken Enchantée
Chicken Enchiladas
Chocolate Cheesecake Squares (lactose-free)
Chunky Salsa Cheesecake
Classic Crisco Pie Crust
Cold Lobster With Green Tartar Sauce
Crackling Bread
Cranberry Orange Loaf
Creamed Turkey Casserole
Creamy Mushroom Pork Chops
Crockpot Apple Pie
Crockpot Pudding Cake
Curried Parsnip Soup (Lactose-free)

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* Exported from MasterCook * Cardamom and Orange Cake Recipe By :Cool Food by Nathalie Hambro; 1988 Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces butter -- (125 g) at room temperature -- plus more for greasing 8 ounces caster sugar -- (250 g) plus 2 tablespoons caster sugar -- (25 mL) [extra fine granulated sugar] 2 eggs 2 oranges grated rind and juice [about 1/4 pint/150 mL] 8 ounces all-purpose flour -- (250 g) 2 teaspoons baking powder -- (10 mL) 1 pinch salt Seeds from 12 to 15 cardamom pods lightly crushed Preheat the oven to 350F (180C/Gas 4). Line and grease with butter a 10-inch (25 cm) deep circular cake tin or loaf tin. Cream the butter and 8 ounces (250 g) of the sugar. Work in the eggs, orange rind and juice. Sift the flour, baking powder and salt together. Fold into the butter and sugar mixture. Add the cardamom seeds. Pour the batter into the prepared tin and sprinkle the remaining sugar over the top. Bake the cake for 1-1/4 hours. Allow to cool for 10 minutes in the tin then transfer onto a wire rack to finish cooling completely. Makes a 1-1/2-pound (750 g) cake. Author's note: As this is a spicy cake, its flavour will improve if it is kept three days before eating. It should keep well for over a week. If you like, serve it with plenty of butter and jam at teatime or with stewed fruits at the end of a meal. From Cool Food by Nathalie Hambro; Conran Octopus Limited, London; 1988. ISBN 1 85029 108 X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 6g Fat (48.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Carrot and Fruit Cake Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried mixed fruit -- finely diced [pears, peaches, apricots] 1/2 cup chopped walnuts 1 cup raisins 1/2 cup rum 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3 eggs 1/2 cup sugar 1 cup corn oil 1 1/2 cups coarsely grated carrots Preheat oven to 325F. Grease and lightly flour a 9- x 12- x 2-inch pan. Soak dried mixed fruit, walnuts and raisins in rum to cover for 30 minutes. In a large bowl, sift together flour, baking soda and baking powder. Mix in ginger, cinnamon and cloves; set aside. In separate bowl, beat eggs lightly then gradually add sugar and oil. Fold in carrots and sifted dry ingredients, mixing just enough to blend. Add rum mixture to cake batter; stir and mix well. Pour batter into prepared pan. Bake for 1 hour. Cool thoroughly. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 17g Fat (52.5% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Chicken and Spinach Crepes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 1 cup skim milk 1 beaten egg 1 Dash salt Nonstick spray coating 2 cups sliced fresh mushrooms 1/2 cup shredded carrot 1/2 cup sliced leek or green onions 1/2 cup water 3/4 cup evaporated skim milk 2 tablespoons cornstarch 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons dry sherry 1 cup shredded cheddar cheese -- (4 ounces) 10 ounces frozen chopped spinach -- thawed and well drained 2 cups finely chopped cooked chicken or turkey For crepes, combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter. For sauce, combine mushrooms, carrot, leek, and water. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted. For filling, combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each). Spinach and chicken mixed with mushroom-cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Make ahead directions: Cool crepes. Stack crepes, placing 2 sheets of waxed paper between them. Wrap and freeze up to 2 months. Thaw before using. Better Homes and Gardens Online © Copyright 2000 Meredith Corporation. All Rights Reserved. Yield : "2 crepes each" NOTES : Bobbie's Note: These were delicious. I would make one change from what I did. I used shredded light Mild Cheddar cheese and next time would use medium or sharp cheese. I made half the recipe using turkey. It made enough for 3, dinner one night for two using two each and then two left for lunch. Contributed to the FareShare Gazette by Bobbie; 19 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 7g Fat (29.6% calories from fat); 12g Protein; 24g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 349mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

* Exported from MasterCook * Chicken Enchantée Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts -- (about 1 1/2 lbs.) 1 cup sliced fresh mushrooms 1 garlic clove -- minced 1 cup cooked ham -- in 1 1/2" cubes 1 1/2 cups orange and pineapple juice 1 package frozen green beans -- cooked 1/2 cup dairy sour cream Coat chicken with seasoned flour. Fry in butter; remove from skillet when browned. Add mushrooms to skillet; brown lightly. Stir in garlic, ham and juices; add chicken. Cover and simmer 25 to 30 minutes, occasionally spooning sauce over chicken. Remove chicken to serving dish. Add cooked beans to skillet and toss lightly. Spoon beans over chicken. Heat about 1/3 cup fruit juice in skillet. Stirring vigorously, blend in sour cream until thoroughly heated. Serve with chicken. Source : "Finest OLD SOUTHERN Recipe" Copyright : "©1972, 1971, 1967, 1965 Culinary Arts Press, Inc" Contributed to the FareShare Gazette by Bobbie; 26 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 576 Calories; 31g Fat (48.9% calories from fat); 67g Protein; 4g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 629mg Sodium. Exchanges: 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

* Exported from MasterCook * Chicken Enchiladas Recipe By :McCall's recipe card # 6f 1973 Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Red Chili Sauce** -- (recipe below) 2 tablespoons shortening 3 tablespoons chili powder -- (3-4 tbsps) 2 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon garlic salt 1 pinch oregano 1 pinch cumin salad oil 11 ounces tortillas -- (1 can) 1 cup light cream 2 chicken bouillon cubes **Filling** 1 onion -- finely chopped 2 canned green chilies -- finely chopped 1 garlic clove -- crushed 1 pound tomato puree -- (1 can) 2 cups chopped cooked chicken 1/2 teaspoon salt 1 dash pepper 1/2 pound cheddar cheese -- grated 1. Make Red Chili Sauce. Keep warm. 2. In small skillet, heat 1/2-inch salad oil until very hot. Use 1 dozen tortillas from can. Fry, 1 at a time, 15 seconds on each side. (Do not let them become crisp.) Drain. 3. In saucepan, heat cream with bouillon cubes, to dissolve. 4. Make Filling: In large skillet in 2 tablespoons hot oil; sauté onion until tender, about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes. 5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-qt shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes. **Red Chili Sauce** In medium skillet, melt shortening. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes. McCall's recipe card # 6f 1973 Contributed to the FareShare Gazette by Linda; 22 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Chocolate Cheesecake Squares (lactose-free) Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Base** 1 cup graham cracker crumbs -- (250 mL) 2 tablespoons granulated sugar -- (25 mL) 2 tablespoons vegetable oil -- (25 mL) 1/2 teaspoon cinnamon -- (2 mL) **Chocolate Filling** 10 1/4 ounces silken soft tofu -- (290 g) 2/3 cup granulated sugar -- (175 mL) 1/3 cup unsweetened cocoa powder -- (75 mL) 2 teaspoons vanilla -- (10 mL) 1/2 teaspoon salt -- (2 mL) 2 eggs Sliced strawberries -- optional Preheat oven to 350F (180C). Line an 8-inch (2 L) square cake pan with parchment paper. Drain the tofu in a sieve. In a mixing bowl, stir together the graham wafer crumbs, sugar, oil and cinnamon. Press onto the bottom of the prepared pan. With an electric mixer, beat the drained tofu, sugar, cocoa, vanilla, salt and eggs until smooth. Pour over the crumb base. Bake for 35 to 40 minutes or until firm. Cool on a rack. Cut into 16 squares. Garnish each square with a strawberry slice if desired. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 3g Fat (29.2% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Chunky Salsa Cheesecake Recipe By :Pace Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tortilla chips -- crushed 1/2 cup butter or margarine -- melted 16 ounces cream cheese -- softened 1 pint sour cream 2 large eggs 2 cups shredded cheddar cheese 1/2 cup green onions -- chopped 2 cloves garlic -- minced 1/8 teaspoon pepper 16 ounces salsa -- cilantro-flavored chunky style Mix tortilla chips and butter. Press into bottom of 9-inch springform pan. Place in shallow baking pan. Combine cream cheese, sour cream and eggs in bowl. Beat until smooth, using electric mixer at medium speed. Stir in cheese, onions, garlic and pepper. Pour cheese mixture into prepared pan. Bake at 350F for 30 minutes or until set. Cool cheesecake on wire rack. Refrigerate until serving time. Remove from pan. Top cheesecake with salsa and cut into wedges. Source : "Pace" Printed in The Virginia Pilot, November 13, 2002 Formatted in MasterCook By Art Contributed to the FareShare Gazette by Art; 22 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 480 Calories; 41g Fat (75.6% calories from fat); 12g Protein; 18g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 605mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat.

* Exported from MasterCook * Classic Crisco Pie Crust Recipe By :http://www.crisco.com/index.shtml Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Single Crust** 1 1/3 cups all-purpose flour -- (level cups) 1/2 teaspoon salt -- (level teaspoon) 1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening 3 tablespoons cold water **Double Crust** 2 cups all-purpose flour -- (level cups) 1 teaspoon salt -- (level teaspoon) 3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening 5 tablespoons cold water **9-inch Deep Dish Double Crust** or Two 10-inch Double Crust 2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup Crisco all-vegetable shortening 7 tablespoons cold water -- (7 to 8) Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425ºF (220C). Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425F (220C) for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe. Contributed to the FareShare Gazette by Art; 18 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 1g Fat (2.5% calories from fat); 10g Protein; 72g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 669mg Sodium. Exchanges: 4 1/2 Grain(Starch). NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette

* Exported from MasterCook * Cold Lobster With Green Tartar Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lobsters -- cooked and cooled Sauce: 1 bunch parsley -- (small bunch) 2 teaspoons capers -- chopped 1 tablespoon celery -- finely chopped 1 tablespoon green onions -- chopped [including part of tops] 1 tablespoon garlic -- minced 1/4 cup black olives -- chopped Salt Pepper 1 cup mayonnaise Chop all ingredients and place in a pile on your cutting board. Add salt and pepper to the pile; chop again, mixing ingredients. Add chopped ingredients to mayonnaise and mix well. Serve separately with lobster. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 26 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 481 Calories; 48g Fat (85.8% calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 632mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. NOTES : Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net

* Exported from MasterCook * Crackling Bread Recipe By :The United States Regional Cookbook; 1947 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white cornmeal -- (375 mL) 3 cups boiling water -- (750 mL) 1/4 teaspoon salt -- (1 mL) 1 cup crushed cracklings -- (250 mL) Cracklings are the crisp bits left after fat has been thoroughly rendered. Mix cornmeal, water and salt; add cracklings. Form into pones and fry in shallow fat until brown. Place in a hot oven a few minutes to become crisp. Makes 8 to 10 cakes. From The United States Regional Cook Book; edited by Ruth Berolzheimer; published by Culinary Arts Institute, Chicago; 1947. MC format and metric conversion by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; trace Fat (4.1% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat.

* Exported from MasterCook * Cranberry Orange Loaf Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Grated rind of one orange [I use 1 tablespoon of dried orange peel] 1 can whole berry cranberries 1/2 cup chopped pecans -- or walnuts 1/4 cup butter 1 cup sugar 1 egg 3/4 cup orange juice Preheat oven to 350F (175C). Grease a 9 x 5 x 3-inch pan; set aside. In a medium bowl, combine flour, baking powder, soda and salt. Stir in orange rind, cranberries and nuts. Set aside. In a large bowl, cream butter, sugar and egg with electric mixer until smooth. Blend in orange juice. Stir in flour mixture, stirring until just combined. Spoon into prepared pan and bake for 1 hour or until wooden pick inserted in center comes out clean. This makes a bit more then one loaf. I always put a little, about 1 1/2 cups in a separate (greased) bowl and bake both at the same time. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store. This makes more then one big loaf; you might want to put into 4 or 5 small bowls. I use a medium size clay bowl I purchased in the Mercado and just spray it with Pam and the bread pops right out after baking. It's a funny shape (round). It looks like a huge muffin but it tastes great. Or you can use two loaf pans and get two smaller loaves. Contributed to the FareShare Gazette by Gonzo; 21 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 5g Fat (31.3% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Creamed Turkey Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 2 tablespoons minced onion 1/4 cup flour 1 cup chicken broth or turkey broth 1 cup milk 2 chicken bouillon cubes 2 eggs -- slightly beaten 1/2 cup mayonnaise 2 cups diced turkey 1/4 cup slivered almonds 2 tablespoons minced pimento 1 can chow mein noodles Melt butter in saucepan; add onions. Cover and cook over low heat until softened. Blend in flour. Add broth, milk, and bouillon cubes. Cook over medium heat, stirring constantly until mixture thickens. Stir small amount of sauce into egg; return to mixture in saucepan. Cook 1 minute; remove from heat. Fold in remaining ingredients. Turn into greased 1 1/2-quart dish. Bake at 350F for 35 minutes. Do not overcook. Sandy Brandon Contributed to the FareShare Gazette by Sandy; 25 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 35g Fat (72.7% calories from fat); 18g Protein; 12g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 840mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. NOTES : scanning and formatting errors by Sandy West

* Exported from MasterCook * Creamy Mushroom Pork Chops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 center cut boneless pork chops 1/4 teaspoon ginger 1 can cream of mushroom soup 1/4 teaspoon dill weed 1 can whole kernel corn 1/3 cup seasoned bread crumbs 1/4 teaspoon savory Set oven to 375 F. In a 9X9X2-inch (or similar size) casserole dish, mix cream of mushroom soup with corn. Do not drain corn first, but use liquid to dilute soup. Put pork chops in casserole and cover with mixture. Sprinkle seasoning to taste, and then cover all with bread crumbs. Cook for 1 hour 15 minutes in 375F oven. Serve over a bed of rice. Source : "Foodview" NOTES : Bobbie's Note: This was very good with an unusual flavor. Very easy too. Contributed to the FareShare Gazette by Bobbie; 9 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 3g Fat (32.9% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat.

* Exported from MasterCook * Crockpot Apple Pie Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tart apples -- peeled, cored and sliced 1 1/4 teaspoons ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 3/4 cup milk 2 tablespoons soft butter 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup biscuit mix 1 cup biscuit mix 1/3 cup brown sugar 3 tablespoons cold butter Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup biscuit mix. Spoon over apples. Combine the 1 cup biscuit mix and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft. Genevieve's comment: I took this to a potluck supper. It was a real crowd pleaser. :-) Contributed to the FareShare Gazette by Genevieve; 31 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 6g Fat (30.2% calories from fat); 2g Protein; 28g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Crockpot Pudding Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces chocolate devil's food cake mix 3 ounces instant chocolate pudding mix 2 cups sour cream 4 eggs 1 cup water 1 cup oil 6 ounces semi-sweet chocolate chips Whipped cream or ice cream In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with electric mixer on medium speed 2 minutes. Stir in chocolate chips. Coat crock pot bowl with vegetable cooking spray; pour batter into crockpot bowl; cover and cook on low 4 to 7 hours. Center should be just set. Finished cake will be very moist. A toothpick inserted near center should come out with moist crumbs when done. To serve: Spoon into bowls while still hot and top with whipped cream or vanilla ice cream. This is so good. Contributed to the FareShare Gazette by Laurie; 17 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 21g Fat (92.8% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 60mg Cholesterol; 30mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 4 Fat.

* Exported from MasterCook * Curried Parsnip Soup (Lactose-free) Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds parsnips -- (1 kg) peeled and chopped 1 onion -- chopped 1 pear -- peeled cored and quartered 1 bay leaf 1 teaspoon curry powder -- (5 mL) 5 cups chicken stock -- (1.25 L) 1/4 cup chopped unblanched almonds -- (50 mL) 1 cup soy milk -- (250 mL) or 2% lactose-reduced milk 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon black pepper -- (1 mL) Combine the parsnips, onion, pear, bay leaf, curry powder and chicken stock in a large pot. Bring to the boil; reduce heat and simmer, covered, for 25 to 30 minutes or until parsnips are very tender. Discard the bay leaf. Meanwhile, preheat oven to 350F (180C). Toast the almonds on a baking sheet for about 15 minutes or until fragrant and golden brown. Watch carefully so they don't burn. Puree the soup, in batches, in a blender or food processor until smooth. Stir in the milk, salt and pepper. Reheat gently in a saucepan if you plan on serving it hot. Garnish with almonds. This soup can be served hot or cold. Can be refrigerated in an airtight container for up to 2 days or frozen in individual servings or one large container for up to 2 months. Makes about 8 cups (2 L). From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 1g Fat (9.0% calories from fat); 3g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1489mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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