Recipes Included On This Page Fluffy Cheesecake Dessert Fresh Berry And Wine Coulis Fresh Mushroom Cutlets with Mornay Sauce Frozen Berry Fluff Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fluffy Cheesecake Dessert Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups miniature marshmallows 1/3 cup orange juice 16 ounces cream cheese -- softened 12 ounces Cool Whip -- thawed 2 1/2 cups crushed vanilla wafers -- about 60 1/2 cup butter In large micro wave safe bowl, combine marshmallows and orange juice. Micro wave uncovered on high for 1 1/2 minutes. Stir until smooth. In a mixing bowl, beat cream cheese, add marshmallow mixture; beat until just smooth. Fold in Cool Whip. Combine wafer crumbs and melted butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13x9x2-inch baking dish. Bake at 500 degrees F. for 5-6 minutes. Cool completely. Spoon cream cheese filling over cooled crust. Sprinkle top with 3/4 cup reserved crumbs. Cover and refrigerate several hours or overnight. Store in refrigerator, covered. Yields 8 large or 12 medium servings Contributed to the FareShare Gazette by Patty; 17 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 21g Fat (77.2% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Fresh Berry And Wine Coulis Recipe By : Serving Size : 4 Preparation Time :0:05 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint strawberries 2 tablespoons orange liqueur -- * see note 1/2 cup honey 3/4 cup white wine -- ** see note * Use Orange or Cherry Liqueur. ** Use dry or sweet wine. 1. Rinse and hull the strawberries. Place in blender with liqueur, 1/4 cup of honey and 1/2 cup wine. Puree until very smooth. Check the taste and add more honey if not sweet enough or more wine if mixture is too thick. 2. Strain to remove seeds. This is ready to serve or can be refrigerated up to 5 days. It may be frozen up to 2 months. Thaw slightly and serve as a slushy type dessert in a pretty parfait glass or, thaw completely to serve as a thick drink. Serving Ideas : An excellent sauce for pound cake or angel food. Contributed to the FareShare Gazette by Robin; 4 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; trace Fat (1.3% calories from fat); 1g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Fresh Mushroom Cutlets with Mornay Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE 2 tablespoons butter 1 1/2 tablespoons flour 1 cup milk 1 cup half and half 1 bay leaf 1 pinch white pepper 1 pinch cayenne 2 teaspoons herb salt 1 tablespoon sherry 1 dash Worcestershire sauce 1/2 cup mild cheddar cheese -- grated CUTLETS 2 eggs 1 teaspoon herb salt 1/2 teaspoon Worcestershire sauce 2 cups mushrooms -- chopped 2 scallions -- trimmed and chopped 1 cup fresh bread crumbs 1 1/2 cups mild cheddar cheese -- grated 4 tablespoons butter For the sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes, then reduce heat to low. Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in the pepper, cayenne, herb salt, sherry, Worcestershire sauce, and cheese until smooth, then cover and keep warm. For the cutlets: Beat together eggs, herb salt and Worcestershire sauce in a large bowl. Mix in mushrooms, finely chopped scallions, bread crumbs, and cheese. Shape into eight 1/2-inch-thick patties Heat 2 tablespoons butter in a skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side. Serve mushroom cutlets with Mornay Sauce, garnished with scallions, if desired. Source : "National Pasta Association" NOTES : A delicious vegetarian dish Contributed to the FareShare Gazette by Jennie; 17 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 15g Fat (72.3% calories from fat); 4g Protein; 8g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Frozen Berry Fluff Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 42 ounces raspberry pie filling -- (2 21-oz. cans) or strawberry pie filling 14 ounces sweetened condensed milk -- (1 can) 8 ounces crushed pineapple -- well drained (1 can) 12 ounces Cool Whip -- thawed Fresh berries -- optional or thawed frozen berries -- for garnish In a bowl, combine pie filling, milk and pineapple. Fold in Cool Whip. Spread in a 13x9x2-inch baking dish. Cover with foil and freeze for 8 hours or overnight. Remove from freezer 10 to 15 minutes before serving. Cut into squares. Garnish each with fresh berries. Yields 12-15 servings. Contributed to the FareShare Gazette by Patty; 16 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 3g Fat (21.6% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 42mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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