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FareShare Gazette Recipes -- April 2004 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Amish Bushel Cookies (Indiana)
Amish Sugar Cookies

Appaloosa Ponies- Sugar Cookie Cutouts (Wyoming)

Apple Strawberry Jelly

Asparagus & Shrimp Supreme

Asparagus Picnic Rolls

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                       * Exported from MasterCook *

                      Amish Bushel Cookies (Indiana)

Recipe By     :Better Homes and Gardens
Serving Size  : 108   Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter or margarine
  1                cup  shortening
  2               cups  packed brown sugar
     1/2      teaspoon  ground ginger
  3          teaspoons  baking powder
  1           teaspoon  baking soda
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt
  4                     eggs
  2               cups  unsweetened applesauce
  5               cups  all-purpose flour
  1                cup  raisins
  1                cup  chopped walnuts
  6               cups  powdered sugar
                        -- sifted and optional
     1/3           cup  milk -- optional
                        Milk -- optional

1. Beat butter or margarine and shortening in a very large mixing bowl with
an electric mixer on medium to high speed for 30 seconds. Add brown sugar,
ginger, baking powder, baking soda, cinnamon, and salt; beat until combined.
Beat in eggs and applesauce. Beat in as much of the flour as you can with
the mixer. Stir in remaining flour, raisins, and walnuts with a wooden
spoon.

2. Drop dough from a rounded teaspoon 2 inches apart onto ungreased cookie
sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are
lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks
to cool completely. If desired, stir together the powdered sugar and 1/3 cup
milk. Add additional milk, 1 teaspoon at a time, until it reaches drizzling
consistency. Drizzle cookies with icing. Place in an airtight container and
store at room temperature or in the refrigerator up to 3 days.

Make-Ahead Tip: Store baked cookies in a freezer container or bag and freeze
up to 1 month. Before serving, thaw at room temperature for 15 minutes.
Drizzle with Powdered Sugar Icing, if desired.

Source:  "http://ww4.bhg.com"
Copyright:  " 2003 Meredith Corporation"
Yield:  "9 dozen"

NOTES : MC Formatted by Dee

Contributed to the FareShare Gazette by Dee, 22 April 2004
www.fareshare.net     

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

Per Serving (excluding unknown items): 110 Calories; 5g Fat (36.1% calories from 
fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 57mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 
Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Amish Sugar Cookies

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  White Sugar
  2              large  Eggs, beaten
  1               tsp.  Baking Soda
  1                cup  Vegetable Oil
  1                cup  Butter, softened
  2               tsp.  Vanilla
  1                cup  Powdered Sugar
  1               tsp.  Cream of Tartar
  4               cups  Flour

Sift dry ingredients together onto sheet of waxed paper.  Cream together
sugars and fats.  Add eggs and vanilla; mix well.  Beat in flour mixture.
Cover dough with plastic wrap or foil and refrigerate several hours until
well chilled.

Make balls the size of walnuts and pat out to 1/4" thick circle, or use
more dough and pat out into a large circle and use cookie cutters to cut
into shapes.

Bake on ungreased cookie sheets 2" apart for 6 minutes or until edges just
start to turn brown.  You may sprinkle with sugar before baking if you like.
Try frosting some with a simple glaze of powdered sugar, milk, 1/2 tsp.
Vanilla and 1 tsp. White Karo Syrup.

BonApetite'           from PattyG in Missouri

Contributed to the FareShare Gazette by PattyG, 26 April 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 4247 Calories; 223g Fat (47.4% calories from 
fat); 52g Protein; 505g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 1271mg 
Sodium.  Exchanges: 25 Grain(Starch); 0 Fruit; 43 1/2 Fat; 8 Other Carbohydrates.


 
                      * Exported from MasterCook *

             Appaloosa Ponies- Sugar Cookie Cutouts (Wyoming)

Recipe By     :
Serving Size  : 36     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  butter (no substitutes)
     1/3           cup  shortening
     3/4           cup  sugar
  1           teaspoon  baking powder
  1               Dash  salt
  1                     egg
  1         tablespoon  milk
  1           teaspoon  vanilla
  2               cups  all-purpose flour
  2        tablespoons  butter (no substitutes)
  2        tablespoons  sugar
  3        tablespoons  half-and-half or light cream
     1/2           cup  all-purpose flour

1. Beat 1/3 cup butter and shortening with an electric mixer on medium to
high speed for 30 seconds. Add sugar, baking powder, and salt; beat until
combined. Beat in egg, milk, and vanilla. Beat in as much of the 2 cups
flour as you can with the mixer. Stir in remaining flour with a wooden
spoon. Divide dough in half. If necessary, cover and chill dough for 3 hours
or until easy to handle.

2. Meanwhile, for the cream dough, beat 2 tablespoons butter in a small bowl
on medium speed for 30 seconds. Add 2 tablespoons sugar and beat until
combined. Beat in half-and-half or light cream. Beat in 1/2 cup all-purpose
flour until smooth. Tint brown with paste food coloring.

3. Roll each portion of dough on a lightly floured surface until 1/8 inch
thick. Cut with a floured horse- or pony-shape cutter. Place cutouts 1 inch
apart on an ungreased cookie sheet. Pipe colored Cream Dough onto cookies as
desired.

4. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm
and bottoms are very lightly browned. Transfer to wire racks to cool.

Source:  "http://ww4.bhg.com"
Copyright:  " 2003 Meredith Corporation"
Yield:  "3 dozen"

 NOTES : MC Formatted by Dee

Contributed to the FareShare Gazette by Dee, 22 April 2004
www.fareshare.net     

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                      * Exported from MasterCook *

                          Apple Strawberry Jelly

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  unsweetened bottled apple juice
  1               pint  fully ripe strawberries
  3 1/2           cups  granulated sugar
  1              pouch  liquid fruit pectin

Pour apple juice into a preserving kettle or large saucepan.

Thoroughly crush the berries, using a potato masher, one layer at a time;
measure 1/2 cup prepared berries; add to apple juice; add sugar.

Place pan over high heat; bring to boil, stirring continuously; at once,
stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1
minutes, stirring continuously; remove kettle from heat.

Skim off foam with a metal spoon; pour quickly into hot sterilized jars,
leaving 1/2-inch head space; seal with melted paraffin wax; cover with
clean lids.

Store in a cool, dark, dry place.

**NOTE**  Bottled Strawberry cocktail can be substituted for the fresh
strawberry juice, giving a slightly sweeter product.

Makes 3 1/2 cups.

Origin :  Appeal (quarterly publication by Overwaitea Foods) Shared by:
Sharon Stevens.

Contributed to the FareShare Gazette by Margie; 13 April 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 903 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 233g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg 
Sodium.  Exchanges: 15 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Asparagus & Shrimp Supreme

Recipe By     : Cooks.com
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                lb.  cleaned shrimp
  1               pkg.  asparagus -- cut up and lightly
                        cooked
  1                cup  shredded cheddar cheese
     1/2           cup  grated  Parmesan cheese
  1                can  cream mushroom soup
  1                cup  white wine
                        Bread crumbs
  3         tablespoon  butter

Arrange asparagus in 9 x 13 inch baking dish. Place half of shrimp
over asparagus. Sprinkle half of each cheese over shrimp. Repeat
layers of shrimp and cheese. Mix soup and wine together. Spread over
mixture. Sprinkle with bread crumbs and pour butter on top.

Bake at 350 degrees for 20 to 30 minutes until hot.

Serves 4 to 6.

Source:  "Exported from COOKS.COM : Recipe Search and More"
S(Internet address):  "http://www.cooks.com/"
Yield:  "4 to 6 servings"

NOTES : Bobbie's Note: This was very good, but I would make two changes.
I would cut the white wine down to about 3/4 cups as it was a little
too liquid and I would use mild cheddar cheese. I used sharp cheddar
and it was a little too intense for the rest of the ingredients. I
served it with rice. It would also be good served over biscuits.

Contributed to the FareShare Gazette by Bobbie 29 April 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 154 Calories; 12g Fat (83.1% calories from 
fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 177mg 
Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 2 Fat.


 
                      * Exported from MasterCook *

                          Asparagus Picnic Rolls

Recipe By     : Edmonton Journal April 1995
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  refrigerated croissant dough
  12                    asparagus spears -- steamed & cooled
  4             slices  cooked ham -- thinly sliced
                        Dijon mustard
  1                cup  grated sharp cheddar cheese
  1                     egg
  1         tablespoon  water
                        Extra cheddar

Preheat the oven to 400F.

Unroll dough and separate into 4 triangles.

On each triangle, brush a little Dijon mustard.
Lay a thin slice of ham on the dough. It needn't fit perfectly and if
you're down to odds and ends, that's fine too. Just distribute it so
there's ham everywhere on the dough. Sprinkle each piece with 1/4 cup
grated cheddar. Lay 3 asparagus spears along the widest side of each
triangle of dough.

Starting from the wide side of the triangle of dough, roll it up.

Make an egg wash by beating the egg in 1 tablespoon water. Brush
liberally over the asparagus rolls. Sprinkle with additional grated
cheddar.

Bake until golden brown, about 12 to 15 minutes.

These rolls can be eaten hot, warm or stone-cold.

Use the dough that makes the large croissants, rather than the smaller
one.

This recipe can also be made using bread dough.

 From The Edmonton Journal; April 1995.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie, 20 April 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 273 Calories; 15g Fat (51.6% calories from 
fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 1793mg 
Sodium.  Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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