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FareShare Gazette Recipes -- June 2004 - M's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Mango Cake
Mexican Vegetable, Beef and Bean Soup

Microwave Double Chocolate Fudge

Mr. Food's Upside-Down Strawberry Cheesecake

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                       * Exported from MasterCook *

                                Mango Cake

Recipe By     : Over 300 Delicious Ways to use Your Bundt Pans; 1973
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     eggs
     3/4           cup  sugar -- (175 mL)
     1/2           cup  cooking oil -- (125 mL)
  1                cup  honey -- (250 mL)
     1/2           cup  orange juice -- (125 mL)
                        or juice from can if using canned mangoes
  3               cups  sifted flour -- (750 mL)
  1 1/2      teaspoons  baking powder -- (7 mL)
  1 1/2      teaspoons  baking soda -- (7 mL)
     1/2      teaspoon  salt -- (2 mL)
  1                cup  chopped fresh mangoes -- (250 mL)
                        [may also used canned mangoes]
                        Grated peel from half an orange
                        Grated peel from half a lemon
     1/2           cup  chopped walnuts -- (125 mL)
                        [1/2 to 1 cup]
     1/2           cup  golden raisins -- (125 mL)
                        **Orange Glaze**
  2               cups  sifted confectioners' sugar -- (500 mL)
  1         tablespoon  soft butter -- (15 mL)
  2        tablespoons  orange juice -- (30 mL)
                        [2 to 4 tablespoons]
  1           teaspoon  orange peel -- (5 mL)
                        [1 to 2 teaspoons]

Grease and flour a 12-cup (about 3 L) Bundt pan.
Preheat oven to 350F (180C).

Beat the eggs until fluffy in a large bowl.
Add sugar and beat well.  Add oil and beat.
Add the honey gradually with the orange juice.

In another bowl sift together the flour, baking powder, baking soda, salt
and spices.  Add to the liquid mixture in 4 equal additions.

Stir in the mangoes, grated peel, walnuts and raisins.

Pour the batter into the prepared pan.

Bake for 45 minutes or until cake tests done.
Cool in pan for 10 to 15 minutes then turn out onto a wire rack to finish
cooling.

Top with orange glaze.

**Orange Glaze**

Combine the sugar and butter in a small bowl.
Gradually add enough orange juice to achieve the desired consistency and
stir until it is smooth.  Stir in the peel.

 From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy
Dalquist; Northland Aluminum Products, Inc.; 1973.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 7 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 304 Calories; 11g Fat (31.1% calories from 
fat); 5g Protein; 49g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 251mg 
Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                  Mexican Vegetable, Beef and Bean Soup

Recipe By     : Violet Currie and Kay Spicer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  lean ground beef
  1                cup  chopped onions
  1                     garlic clove -- minced
  2          teaspoons  chili powder
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  1       19 ounce can  tomatoes
  2               cups  beef stock
  1                cup  diced carrots
  1                cup  diced celery
  1        7 ounce can  whole kernel corn
  2               cups  red kidney beans -- (precooked then
                        measured)
  1              small  green bell pepper -- finely chopped
  6        tablespoons  shredded Cheddar cheese
                        Chopped fresh cilantro -- or parsley

In a large saucepan, cook ground beef, onions and garlic over Medium heat,
stirring to break up meat, for 7-10 minutes until beef is no longer pink
and onion is translucent. Spoon off any fat. Stir in chili powder, salt and
pepper. Cook for 1 minute longer.

Stir in tomatoes, stock, carrots, celery, corn and beans; bring to boil,
breaking up tomatoes with fork. Reduce heat and simmer, partly covered, for
30 minutes or until carrots are soft.

Stir in green pepper. Ladle into warm soup bowls. Garnish with sprinkling
of cheese and cilantro.

Makes 6 servings (1 cup each)

Source : "Full of Beans, p. 38"
S(MC formatting by): "Bobbie"
Copyright : "(c) 1993, Kay Spicer and Violet Currie"

NOTES : Another name for this meal-in-a-bowl could be "Chili Bean Soup". It
is chock-full of the same foods that give chili its characteristic Mexican
taste and good-for-you nutrients.

Bobbie's Note: This was delicious. I liked the mixture of the vegetables
and the hint of cilantro.

Contributed to the FareShare Gazette by Bobbie; 26 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 391 Calories; 11g Fat (26.0% calories from 
fat); 24g Protein; 49g Carbohydrate; 12g Dietary Fiber; 36mg Cholesterol; 1005mg 
Sodium.  Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                     Microwave Double Chocolate Fudge

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14            ounces  sweetened condensed milk -- (1 can)
  12            ounces  semisweet chocolate
  1              ounce  unsweetened chocolate -- (1 square)
  1           teaspoon  vanilla
  1 1/2           cups  chopped nuts

Line bottom and sides of square pan (8 x 8 x 2-inch) with waxed paper,
leaving 1 inch of waxed paper over sides of pan.

Place milk and all chocolate squares in medium microwave safe bowl.
Microwave uncovered on high 3 minutes, stirring after each minute, until
chocolate is melted and mixture can be stirred smooth. Stir in vanilla and
nuts. Spread evenly in pan.

Refrigerate about 2 hours or until firm. Lift out candy and cut into 1-inch
squares.

Source : cookingandrecipes.com

Contributed to the FareShare Gazette by Dee in response to a request; 28 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 121 Calories; 8g Fat (51.7% calories from 
fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 16mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

               Mr. Food's Upside-Down Strawberry Cheesecake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  heavy cream -- (1/2 pint)
  8             ounces  cream cheese -- softened
  1            package  vanilla instant pudding and pie filling
                        mix
                        [4-serving size]
     1/2           cup  milk
  2        tablespoons  sugar
     1/2      teaspoon  lemon juice
  1               pint  fresh strawberries -- washed,
                        hulled and halved
  4            squares  graham crackers -- crumbled

1. In a medium bowl, beat the heavy cream until stiff peaks form; set
aside.

2. In a large bowl, beat the cream cheese until creamy. Add the pudding
mix, milk, sugar and lemon juice; continue beating until smooth.

3. Add the whipped cream and stir until well blended. Place the strawberry
halves in a 9-inch pie plate. Spoon the cream cheese mixture over them and
top with the crumbled graham crackers.

4. Serve or, cover and chill until ready to serve.

For a quick-and-easy conventional strawberry cheesecake, just spoon this
cream cheese filling into a prepared 9-inch graham cracker pie crust and
top with the strawberries.

6 to 8 servings

Source : "Mr Food TV Show - Air Date: 6/10/2004"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : " 2004 by Ginsburg Enterprises Inc."

Yield : "6 to 8 servings"

NOTES : This was delicious! I did one thing a little different. I added
some Splenda to the strawberry pieces. I also cut some very large berries
into fourths. I expected it to be hard to dish up, but it came out in quite
nice wedges.

Contributed to the FareShare Gazette by Bobbie; 22 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 332 Calories; 29g Fat (77.3% calories from 
fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 165mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 
5 1/2 Fat; 1/2 Other Carbohydrates.

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