Recipes Included On This Page Ham'n'Cheddar Cups - Breakfast Muffins Hamburger-Noodle Casserole Heavenly Cherry Pie Heavenly Strawberry Delight Herb Information Herb-Crusted, Char-Grilled Swordfish Hershey Bar Cake Huevos Rancheros from Kimberly Huevos Rancheros from Patty Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ham'n'Cheddar Cups - Breakfast Muffins Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 6 eggs 1 cup milk 1/2 pound fully cooked ham -- cubed small 1/2 pound shredded Cheddar cheese 1/2 pound bacon -- cooked crisp, drained and crumbled 1 small onion -- finely chopped In a bowl, combine flour, sugar, baking powder, salt and pepper. Beat eggs and milk together; stir into dry ingredients until well mixed. Stir in ham, cheese, bacon and onion. Fill well-greased muffin cups 3/4 full. Bake at 350 degrees F. for 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to wire rack. Serve warm. Makes about 20 muffins * Do not bake these in paper liners, the muffins want to tear apart while your trying to peel the paper off of them. Contributed to the FareShare Gazette by Patty; 9 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 11g Fat (52.0% calories from fat); 10g Protein; 14g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 430mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Hamburger-Noodle Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound wide egg noodles -- cooked, drained and buttered 1 pound ground beef -- cooked, browned, broken up and drained 1 medium onion -- diced and cooked with meat 2/3 cup chopped celery -- cooked with meat 1 can mushroom soup 1/2 soup can milk -- (1/2 to 1 can) 1/3 pound Velveeta cheese -- cubed In a small saucepan, cook soup, milk and cheese until cheese is melted, stirring constantly. In a large bowl combine cooked meat mixture, cooked noodles and melted cheese mixture in saucepan. Stir and blend well together without tearing up noodles. Salt and pepper to taste. Bake in a 13x9x2-inch baking dish you have sprayed with non-stick spray at 350 degrees F. covered for 45 minutes. Uncover and bake another 15 minutes. Serve nice and hot and bubbly for a mid-week dinner with a salad and hot rolls. Serves 6 to 8. Contributed to the FareShare Gazette by Patty; 26 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 22g Fat (74.2% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Heavenly Cherry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chocolate crumbs -- (25 wafers) 1/4 cup butter -- melted 21 ounces cherry pie filling -- (1 can) 1/4 cup sugar 1 envelope unflavored gelatin 1 cup water 3 ounces white baking chocolate -- (3 squares) 3 egg yolks 1 1/4 cups whipping cream 2 tablespoons coffee liqueur Extra Whipped Cream Chocolate Curls or Shavings Lightly butter a 9-inch pie dish. In medium sized mixing bowl, combine wafer crumbs and melted butter. Press mixture into bottom and up sides of baking dish. Bake at 350 degrees F. for 8 minutes. Cool completely. Spread 1 cup of cherry pie filling in bottom of crust, set aside. Cover remaining filling and refrigerate. In a medium saucepan, combine sugar and gelatin. Add water and white chocolate baking squares. Cook and stir over medium heat until mixture boils, chocolate melts and gelatin dissolves. Remove pan from heat. In medium bowl, beat egg yolks. Stir in 3/4 cup of hot mixture; stir well till combined. Return all to hot mixture in pan; stirring very fast until well combined so eggs do not cook. Cook and stir over medium heat till mixture bubbles. Transfer to a large bowl. Cover right away with plastic laying directly on filling. When cool, refrigerate until consistency is like unbeaten egg whites, about 45 minutes. Stir occasionally. In a chilled mixer bowl, beat 1 1/4 cups cream and coffee liqueur until stiff. Gently fold into chilled gelatin mixture. Spoon over pie crust. Cover and chill overnight. Before serving spoon remaining pie filling over pie. Garnish with whipped cream and chocolate curls. Serves 8 Contributed to the FareShare Gazette by Patty; 9 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 22g Fat (52.9% calories from fat); 3g Protein; 40g Carbohydrate; trace Dietary Fiber; 146mg Cholesterol; 110mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Heavenly Strawberry Delight Recipe By : Serving Size : 10 Preparation Time :1:30 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white wheat flour 1/2 cup butter or margarine 1/2 cup chopped walnuts -- (optional) 1/4 cup packed brown sugar 2 egg whites 2 teaspoons lemon juice 8 ounces Cool Whip -- thawed 10 ounces frozen strawberries -- thawed Preheat oven to 350°F. Mix flour, butter, nuts and brown sugar until crumbly; press into baking pan. Bake for 20 to 25 minutes. Cool and break into crumbs. Set aside. Next, combine the egg whites, lemon juice, sugar and strawberries in large mixing bowl. Beat at medium speed for 15 to 20 minutes or until soft peaks are formed. Fold Cool Whip into strawberry mixture. Put half of crumb mixture into bottom of greased baking pan. Spread strawberry mixture over crumbs and top with the remaining crumbs. Freeze! Yields 9-inch cake. NOTES : A low fat, frozen strawberry-cream dessert that tastes just like ice cream in a sweet walnut crust! Contributed to the FareShare Gazette by Robin; 4 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 13g Fat (66.2% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. For more Spice and Herb information click on our Spice Rack button. * Exported from MasterCook * Herb Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Drying Herbs: Drying your own herbs isn't really difficult, and much of it is common sense. First, always harvest your herbs on a dry day, preferably with a few dry days being had beforehand. Do not pick herbs with dew on them, but do try to pick them early enough in the morning that the sun hasn't warmed them too much. To retain herb quality, the actual drying of the leaves needs to be done as quickly as possible. For soft-leafed herbs like Basil, lemon balm and mints, oven-drying is the best way to go. Heat the oven to a low heat (200F), place the herbs in the oven, keep the oven door open and bake the herbs until they are dry. Usually a few hours, but do keep a close eye on your herbs because they can quickly go from dried herbs to burnt herbs. For soft, shrubby herbs you can thin them in bunches and hang them in a dry shady place like an attic, shed, or cupboard for a day or two. Make sure they have plenty of ventilation though, and are not near any strong odors. Storing Herbs: For dry herbs: As soon as herbs are dry, crumble them slightly and place them in dry bottles or jars which have an air-tight lid. Keep them in a shady place, completely away from heat and direct light. Re-dry herbs immediately at any sign of moisture. This also goes for store or farm- bought herbs. For fresh herbs: You can freeze herbs, although this method often dulls the flavour of the herbs and reduces them to limp, blandness. Although basil, mint, sage and parsley seem to work quite well. To freeze herbs, place them in a small container or zip-lock bag, seal and freeze. Another way of preserving herbs is in oil. Always use virgin, first- pressed oil and make sure that the leaves are completely dry after washing them. Preserving this way will keep the herbs only as long as the oil is good, usually six months. More Info on Drying and Storing Herbs: The most common method of preserving your herbs is by air-drying. It's really quite simple. All you need to do is take a small bunch of herbs. It's important that it be small, because you want them to dry as quickly as possible. The larger the bunch, the slower it's going to dry and the more likely that you're going to get mold. Take a rubber band and attach the bunch together. The next step is very important: dry the herbs in a dry dark cool location. If you have an herb rack, simply attach the herbs with the rubber band right to the rack, and then it's ready to go. Something that works well at home is to take a simple coat hanger, attach the herbs to the wire, and store it in a closet. Within 10 to 14 days, you'll have dried herbs. You should store your dried herbs in a dark, air-tight container. Most people, when they store their herbs, crumble the herbs up. However, every time you touch the herb it loses flavor, so store it whole and crumble it as you go. Another method of drying is with a dehydrator. These can be picked up just about anywhere, especially in kitchen shops. The advantage of using a dehydrator is that it dries the herbs in a matter of hours. It requires a little more work, but it works especially well for larger, fleshier leaves, like basil. Strip the leaves from the stem and lay them flat on the racks. It's important to keep only one type of herb in the oven at one time, because all herbs dry differently, and you don't want the flavors to mix. After laying out all your leaves on individual trays, allow 2 to 3 hours for the dehydrator to dry the basil. Microwaving herbs is an even quicker drying technique that works especially well with parsley. It takes about one to three minutes to dry a small bunch. Check herbs every 30 seconds to avoid over-cooking --they should be crisp to the touch. Whatever method you choose to dry your herbs, you should use them within 6 months -- after that they start losing their fragrance and flavor. You might want to try freezing herbs that are hard to dry, like chives, dill, and fennel. When you use them they'll taste almost as good as fresh. Even More Information on Harvesting, Drying and Storing Herbs: Herbs: Harvesting, Drying and Storing Most herbs can be cut and used fresh throughout the growing season. They can also be harvested, dried, and stored for use during the winter months. Many herbs, such as sage, rosemary and basil, are harvested for their leaves. These herbs should be gathered when the flowers are about to open. The oils in the leaves which give each herb its distinctive flavor and aroma are at their maximum levels at this stage of growth. Remove approximately 1/3 of the current year's growth on perennial herbs. Annual herbs can be cut back more severely. Make the cuts on annuals approximately 4 to 6 inches above the soil surface. The annuals can be cut at ground level when harvesting in the fall before the first frost. Most annual and perennial herbs can be harvested in midsummer and again in the fall. Herbs should be harvested in the early morning, after the dew has evaporated and before the sun becomes too hot. After harvesting, rinse the herbs in cool water. Shake off excess water and place them on paper toweling to dry for a few minutes. Air drying is the most popular method used to dry herbs. To dry whole branches or stems, gather 8 to 12 stems in a bunch. Tie the ends of the stems together and hang each bunch upside down in a warm (70-80 degrees Fahrenheit), dry area. Don't dry the herbs in direct sunlight. The herbs should be dry in 2 to 4 weeks. When thoroughly dry, strip the leaves from the plants. Crush or crumble the leaves and store in airtight jars in a cool, dry place. Another way to air dry herbs is to place them on a drying tray. A simple drying tray consists of fine mesh screen or cheesecloth attached to a wooden frame. A small window screen also works well. Place blocks under the corners of the drying tray to insure good air circulation. Place a single layer of leaves or branches on the drying surface and keep the herbs in a warm, dry area until they are thoroughly dry. A gas or electric oven can also be used to dry herbs. To oven dry, spread a layer of leaves or stems on a cookie sheet or shallow baking pan. Place the herbs in a warm (up to 180 degrees Fahrenheit) oven for 3 to 4 hours. Leave the door open and stir the herbs periodically until they are thoroughly dry. Herbs can also be dried in a microwave oven. Place the herbs on a paper towel and cover with a second sheet. Set the microwave control on high and dry the herbs for 1-3 minutes. (This drying method requires experimentation to determine the exact drying time.) Then remove the herbs and let them cool. Some herbs, such as dill, caraway and coriander, are valued for their seed. The seedheads should be harvested just before they turn brown so that the seeds don't fall off while cutting. Cut off the entire head and place in a paper bag. Then place the bags in a warm, dry area. After drying, shake the seeds loose into the bag. Remove any chaff by pouring from one container to another outside in a gentle wind. Sources: http://www.rebeccasgarden.com/tips/items/98idas11.htm http://www.colba.net/~ajstrong/dryherb.htm http://lancaster.unl.edu/hort/Articles/2002/HerbCare.htm Contributed to the FareShare Gazette by Dee in response to a request; 30 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. For more Spice and Herb information click on our Spice Rack button. * Exported from MasterCook * Herb-Crusted, Char-Grilled Swordfish Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup freshly squeezed lemon juice Sea salt -- to taste Cracked black pepper -- to taste 1/2 pound butter -- softened 1 1/2 cups chopped fresh herbs -- your favorite 1/3 cup virgin olive oil -- as binder 4 swordfish steaks -- 8 ounces each Skin and remove any dark meat from the fish. Tuna, grouper or salmon can be substituted for the swordfish. Preheat grill or broiler to maximum heat. Mix salt, lemon juice and pepper into softened butter. Mix herbs and oil together and then press on as much as will stick to the fish. This should be done at least 30 minutes before cooking and can be done several hours before. With a heavy cloth, oil the grid of the grill and lay the swordfish steaks on it. Cook to medium-rare and remove to warm plates. Top each steak with several tablespoons of the lemon butter. Reserve any leftover butter for other uses. Yields 4 servings. NOTES : Bobbie's Note: This was delicious with swordfish. We enjoyed it a lot. For the herbs I used a bit of garlic powder, lots of chopped fresh Italian parsley and dill weed. Contributed to the FareShare Gazette by Bobbie; 30 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 772 Calories; 71g Fat (82.3% calories from fat); 34g Protein; trace Carbohydrate; 0g Dietary Fiber; 191mg Cholesterol; 622mg Sodium. Exchanges: 5 Lean Meat; 13 Fat. * Exported from MasterCook * Hershey Bar Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 plain Hershey Bars -- regular size 2 sticks butter -- (1/2 pound/225 grams) 2 cups sugar 4 eggs 1 cup buttermilk 2 1/2 cups flour 1 dash salt 1/4 teaspoon baking soda 1 cup chopped pecans 1 can Hershey's Chocolate Syrup -- (small can) 2 teaspoons vanilla GLAZE: 2 cups powdered sugar -- sifted 1 tablespoon white corn syrup -- (Karo) 1/2 teaspoon vanilla Just enough milk to make a medium glaze. Heat Hershey bars in double boiler to melt. Mix butter and sugar; add eggs, one at a time, beating well after each addition. Add buttermilk and mix well to blend. Sift dry ingredients 3 times onto a sheet of waxed paper. Add chopped pecans with flour mixture. Add chocolate syrup and vanilla and melted Hershey bars. Stir until well blended. Scrape cake mix out of bowl into bundt or 10-inch tube pan you have liberally greased and floured. Bake 1 hour and 25 to 30 minutes or until toothpick inserted comes out clean. GLAZE When cake is cool, drizzle glaze back and forth all around top of tube cake. Serves 12. Contributed to the FareShare Gazette by Patty; 30 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 536 Calories; 24g Fat (39.5% calories from fat); 6g Protein; 76g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 246mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Huevos Rancheros from Kimberly Recipe By :Kimberly Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 4 corn tortillas 1 can green chiles -- (small can) 10 ounces Aduki beans -- (small red beans) drained and rinsed in colander -- (1 can) 10 ounces tomato sauce Seasonings: Cumin -- to taste Chili powder -- to taste Tabasco sauce -- to taste Basil -- to taste Oregano -- to taste Garlic powder -- to taste [roughly 1/2 to 1 teaspoon of each] Shredded cheddar cheese [1/2 cup or more -- as desired] Hot oil to cook tortillas -- (we use olive oil) Sour cream at the table Pour tomato sauce into sauce pan; add aduki beans and seasonings. Cover and allow to simmer several minutes, stirring occasionally. Meanwhile, heat oil in skillet (enough to cover and fry tortillas). Fry tortillas one minute or so on each side and drain on paper towels. Finally, heat another skillet to medium; beat eggs with chiles and pour into skillet and cook as you would for scrambled eggs. To assemble, place two tortillas on plate slightly overlapping. Spoon half of egg mixture onto tortillas. Spoon tomato/bean sauce over the eggs. Sprinkle cheese over top and serve hot with sour cream on the side. This is extremely good, fast to make and very filling. You could easily feed at least three or four with this recipe by simply frying a few more tortillas and dividing egg mixture into thirds or fourths (or perhaps using a few more eggs). It's very flexible. Kimberly's note: This is a recipe we created at home based on something we had at the Seward Café in Minneapolis. Contributed to the FareShare Gazette by Kimberly; 21 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 13g Fat (33.5% calories from fat); 19g Protein; 37g Carbohydrate; 5g Dietary Fiber; 468mg Cholesterol; 1078mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Huevos Rancheros from Patty Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 corn tortillas 16 large eggs 3/4 pound hamburger 3/4 pound chorizo -- casing removed 2 tablespoons chopped red chilies 8 ounces Monterey Jack cheese -- shredded 1/2 cup flour 3 garlic cloves -- minced 1 cup canola oil 3 cups water Pour a little canola oil in frying pan, allow to boil, then dip tortillas quickly into oil and leave a few seconds on one side and the same on the other side. Remove with tongs to paper towels to drain. After a quick drain, stack and put between double layers of paper towels to keep them soft. To make red chili sauce, cook the two meats in frying pan until done, breaking up with edge of spoon while cooking. When done, drain off half of meat drippings. Push meat aside and add flour to absorb the grease. Add the red chiles and stir together. Add the garlic and the water and stir. Let boil, stirring until it thickens. Cover and set aside. Cook each egg over easy or sunny-side up in butter. To plate, place one tortilla on plate, top with 1 egg and spoon red gravy over egg and tortilla. Repeat for every setting. Finish by placing shredded cheese over each. Allow cheese to melt from the heat. Serve with sour cream. Serves 8 to 16. Contributed to the FareShare Gazette by Patty; 22 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 942 Calories; 68g Fat (64.5% calories from fat); 38g Protein; 46g Carbohydrate; 3g Dietary Fiber; 453mg Cholesterol; 1055mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 11 Fat.