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FareShare Gazette Recipes -- August 2004 - R's
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* Exported from MasterCook *
Raisin Sugar Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon -- optional
1/2 cup raisins
Cream butter or margarine and sugar. Add eggs and vanilla mix well. Mix
dry ingredients and mix in raisins. Add to creamed mixture. Mix well
Drop by teaspoons on to an ungreased cookie sheet about two inches apart.
Bake at 400 degrees F. for 8 to 10 minutes.
NOTES : I usually sprinkle the tops of these cookies with cinnamon sugar
before baking (they are actually snikerdoodles with raisins)
Contributed to the FareShare Gazette by Jennie in response to a request;
21 August 2004.
www.fareshare.net
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* Exported from MasterCook *
Rhubarb Cake with Splenda
Recipe By : Adapted by Hallie from a recipe in 4-H Favourites
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bottom
2 cups flour -- (500 mL)
1/2 cup butter -- (113.5 g/125 mL)
1/4 teaspoon salt -- (1 mL)
1 teaspoon baking powder -- (5 mL)
1 egg -- beaten (optional)
Topping
2 eggs -- beaten
4 cups cubed rhubarb -- (1 L)
1 cup Splenda granular -- (250 mL)
1/2 cup melted butter -- (125 mL)
1/2 cup flour -- (125 mL)
1 teaspoon finely minced candied ginger -- (5 mL)
1/2 teaspoon vanilla -- (2 mL)
Preheat oven to 350F (180C). Grease an 8- x 11-inch pan.
To prepare the bottom:
Crumble together the flour, butter, salt and baking powder. Mix in the
beaten egg with a fork. Set aside 3/4 cup (175 mL) of the mixture for
sprinkling on top. Press the remainder into the prepared pan.
To prepare the topping:
Beat the eggs. Add the remaining ingredients. Stir to blend and pour over
the bottom layer. Sprinkle the reserved crumb mixture evenly over the top.
Bake at 350F (180C) until the rhubarb is tender and the top is thickened
and custardy. In my oven this took about 45 minutes but I would suggest you
start checking after 35 minutes.
Adapted by Hallie from a recipe in 4-H Favourites, a special project of
Alberta 4-H 75th Anniversary Committee.
Hallie's notes:
The original recipe called for 1 1/2 cups of sugar but I find a lot of
these are much sweeter than we like so I substituted 1 cup of Splenda
granular and it was sweet enough.
The original recipe also said to sprinkle cinnamon and sugar over the top
of the topping crumbs before baking but I didn't bother with that since I
added the candied ginger and the vanilla to the rhubarb mixture instead.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 9 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 148 Calories; 10g Fat (60.6% calories from
fat); 3g Protein; 12g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 153mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Ribs with Gates BBQ Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slabs of 2 1/2 to 3 pound pork spare ribs
with skirt
1 Rib Seasoning -- (2 cups)
1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons crushed red pepper flakes
1 tablespoon ground cumin
1 tablespoon ground celery seed
Gates BBQ Sauce:
1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon freshly squeezed lemon juice
Prepare and preheat grill. Use hickory chips and wood blocks to flavor
the smoke. Indirect heat is recommended, so if using a standard charcoal
grill, arrange coals to 1 side. Grill is ready when temperature reaches
230 to 250 degrees F.
Trim ribs and blot with paper towels; then sprinkle rib seasoning on
both sides. Marinate for 15 minutes.
Arrange slabs on grill rack, starting close to the fire so that the ribs
cook fast in the beginning and then move the meat away from the fire so
that they continue to cook slowly. Continue cooking the slabs for 1 hour
for the first pound and 30 minutes more for each additional pound,
approximately 2 hours. Ribs are done when you can gently pull them apart
with gloved hands.
In a saucepan, heat barbecue sauce. Transfer ribs to a cutting board,
and cool slightly. Cut between individual ribs and serve with barbecue
sauce.
Rib Seasoning:
In a medium bowl, combine sugar, salt, paprika, red pepper, cumin and
celery seed. Store in an airtight jar at room temperature for up to 3
months. Yields about 2 cups.
Gates BBQ Sauce:
In a small bowl, combine sugar, salt, celery seed, cumin, red pepper,
garlic powder and chili powder. Set aside.
In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon
juice. Add dry ingredients and mix until very well blended. Serve warm
or at room temperature.
Sauce may be stored in an airtight container in refrigerator for up to 3
weeks or in freezer for up to 6 months. Yields about 3 quarts.
Contributed to the FareShare Gazette by Mike in response to a request;
20 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 631 Calories; 3g Fat (3.6% calories from
fat); 7g Protein; 160g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 16609mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 10 Other
Carbohydrates.
* Exported from MasterCook *
Ro-Tel Spice Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Ro-tel diced Tomatoes and Green Chiles -- (1 can)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
Preheat Oven to 350 degrees F.
Grease and Flour an 8x8x2-inch baking pan or dish.
Drain Ro-tel tomatoes, reserving liquid.
In a large bowl, stir together flour, baking powder, spices and salt.
In a separate bowl, toss raisins with 1/4 cup flour mixture; set aside.
In large mixing bowl, beat butter and sugar until light and fluffy on
medium speed of mixer. Beat in eggs and reserved tomato liquid. Stir in
flour mixture at low speed, add raisins, Ro-tel diced tomatoes and vanilla.
Pour into pan; bake 50 to 55 minutes or until toothpick inserted near
center comes out clean.
Cool in pan 10 minutes before removing from pan to rack to cool completely.
Sift powdered sugar over top of cooled cake or spread a coating of simple
vanilla glaze over cake.
SIMPLE VANILLA GLAZE:
1 cup powdered sugar, 1 tablespoon white Karo syrup (corn syrup), 1/2
teaspoon vanilla plus enough milk added by 1/2 teaspoons until spreading
consistency is achieved.
Serves 9-10.
Contributed to the FareShare Gazette by Patty; 1 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 307 Calories; 10g Fat (29.9% calories
from fat); 3g Protein; 52g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;
233mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat;
2 Other Carbohydrates.
* Exported from MasterCook *
Ron Santana's Border Brand Enchiladas
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
1/2 cup diced onion
1 teaspoon bottled garlic
1/2 teaspoon salt -- or to taste
1/2 teaspoon seasoned pepper
1/2 cup diced tomatoes
1 ounce chili seasoning mix -- about 2 tablespoons
1 can tomato sauce
1 can enchilada sauce
1/2 cup shredded Cheddar cheese
1 1/2 cups shredded American cheese
or Monterey Jack cheese
20 corn tortillas
In a saucepan, saute ground beef, onions, garlic, salt and seasoned pepper
for 20 minutes. Drain well. Return to pan, add tomatoes and chili mix;
simmer 20 minutes.
Put a small amount of oil in a skillet big enough to lay tortilla flat.
When oil is hot, slip tortilla into skillet, fry about 2 seconds on one
side, turn over and repeat. Quickly remove tortilla from skillet with tongs
to paper towels to drain. Put tortilla between paper towels so they will
stay pliable. Just stack them on top of each other after draining and keep
covered.
Heat enchilada sauce and tomato sauce together in saucepan. Dip tortilla
and fill. Place sauced tortilla on a tray in front of you. Mix the cheeses
together and set aside. Place 2 tablespoons meat across center of tortilla,
top with some cheese. Roll up so ends lap over each other. Secure with
toothpick. Assemble all enchilada's and place seam side down on tray.
Heat skillet and grill tortillas, seam side first, gently pressing down on
enchilada with spatula. Turn over and do the same. Remove toothpicks from 2
enchilada's and place seam side down on serving plate. Spoon on more sauce,
sprinkle with cheese and micro-wave covered 1 minute or until very hot.
Serve with refried beans and Spanish rice. A nice green salad with sour
cream and guacamole.
*when you reach the place where you have just grilled the enchilada's, you
can lay them out flat on a tray, cover with foil and freeze. When frozen,
transfer them to freezer bags. To use, thaw out and proceed as you would
topping with sauce and cheese and micro-waving. Don't forget to remove the
toothpicks.
Serves 5.
Contributed to the FareShare Gazette by Patty; 6 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 246 Calories; 15g Fat (54.7% calories from
fat); 12g Protein; 15g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 351mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
* Exported from MasterCook *
Ruth's Oatmeal Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
2 cups flour
1 cup sugar
1 cup Crisco
2 eggs
1/2 cup milk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup ground raisins
Ground walnuts -- (optional)
Mix together dry ingredients in a bowl.
Mix together eggs and milk, pour into dry ingredients. Add raisins and
walnuts.
Turn out on floured board; roll to 1/4-inch thick.
Bake 10 to 12 minutes in a 350F. oven. Remove while still soft.
Store in airtight container.
Contributed to the FareShare Gazette by Jennie in response to a request;
23 August 2004.
www.fareshare.net
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