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FareShare Gazette Recipes -- September 2004 - B's
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* Exported from MasterCook *
Barbeque Sauce
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 ounces Spicy V-8 Juice -- (1 can)
1/4 cup packed brown sugar
3 tablespoons molasses
vinegar -- to taste
1 large onion -- diced fine
2 medium bell peppers -- chopped small
2 Jalapeno peppers -- minced fine (2 or 3)
1 dash Worcestershire sauce
1 tablespoon dry mustard
Salt and pepper -- to taste
2 tablespoons oil
Liquid Smoke -- to taste
Heat oil in large heavy pot, saute onions and peppers until soft. Add
remaining ingredients; bring to a boil, reduce heat to simmer; cover and
cook until sauce is reduced by half, stirring occasionally.
Sauce is good for a week in refrigerator. It freezes well in small
batches.
Contributed to the FareShare Gazette by Patty; 26 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 747 Calories; 29g Fat (34.0% calories from
fat); 5g Protein; 123g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 59mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 5 1/2 Fat;
6 1/2 Other Carbohydrates.
* Exported from MasterCook *
Belle's New Orleans Green Tomato Pie
Recipe By : Belle's Country Cooking, Page 89
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups peeled diced green tomatoes
1/2 cup vinegar
1 teaspoon cinnamon
1/2 stick butter
1/2 teaspoon salt
1 cup sugar
3 tablespoons flour
3 tablespoons lemon juice
Pastry
Combine vinegar and tomatoes; stir well and let stand 30 minutes. Drain
well and combine with remaining ingredients.
Pour into pastry-lined 8-inch pie plate. Top with pastry strips to form a
lattice-work design.
Bake at 450 degrees F. for 10 minutes, then reduce heat to 325F. and bake
35 minutes longer.
Pie may be served warm or cool and topped with whipped cream.
Source : "Copyright 2002 by TheNewOrleansChannel.com."
S(Formatted by Chupa): "070704"
Yield : "1 pie"
Contributed to the FareShare Gazette by Chupababi in response to a request;
11 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 217 Calories; 8g Fat (30.8% calories from
fat); 1g Protein; 38g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 256mg
Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry & Coca Cola Jello Salad
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can dark cherries -- (Bing cherries)
1 can crushed pineapple
1/2 cup chopped pecans
1 small package cream cheese
1 package Black Cherry Jello
6 ounces Coca Cola
Drain liquid from cherries and save.
Add enough water to the cherry juice to total 1 1/2 cups. Boil liquid and
dissolve Jello; add cola and cool until liquid thickens.
Cut the cherries into three or four pieces each; chop the cream cheese into
small bits.
Add the cherries, cream cheese, pineapple and pecans to the cooled liquid;
mix well.
Refrigerate overnight.
Source : "foodlines.com"
S(Formatted by Chupa): "*"
NOTES : "A Thanksgiving and Christmas special treat for at least 50 years.
- Bob Hodges, Harrison, Arkansas. "
Contributed to the FareShare Gazette by Chupababi; 6 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bing Cherry & Duck Crostini
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cleaned and boned duck breasts
1 tablespoon diced shallots
1/2 teaspoon butter
1 tablespoon olive oil
1/2 cup sliced bing cherries
2 tablespoons balsamic vinegar
1/2 baguette -- sliced and toasted
with olive oil for crostini bases
1/2 cup mixed lettuces chiffonade
1 tablespoon finely chopped parsley
Season duck with salt and pepper then grill duck breasts until medium rare.
Set aside for 3 minutes for juices to re-absorb.
Meanwhile, sauté shallots and cherries in butter until soft.
When duck has rested, chop into 1/4-inch cubes and add to sauté pan. Add
balsamic vinegar to deglaze. Set this mixture aside until ready to be
served.
Place crostini on work surface; top each with 1 teaspoon chiffonade (finely
chopped) greens and 1 tablespoon of the duck mixture. Garnish with parsley.
Source : "Thefullbloomshow.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 6 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bing Cherry and Smoked Chicken Quesadillas
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 14-inch chipotle tortillas
or your favorite
1/2 pound smoked chicken sliced deli thin
1 cup sliced Bing cherries
1/2 pound smooth goat cheese
like Montrachet or Chevre
1 tablespoon chopped cilantro
plus a couple sprigs for garnish
1 tablespoon diagonally sliced scallions
Sour cream for garnish
Heat tortilla in large pan or flat top griddle. Place chicken, cherries,
goat cheese, cilantro then scallions on half of the tortilla. Fold empty
side of tortilla over and heat well on both sides. Remove from heat and cut
into wedges.
Garnish with sprigs of cilantro and sour cream. Serve warm.
Source : "Fullbloom.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 8 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bing Cherry Bread Pudding
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Dickinson's® Pure Bing Cherry Preserves
3 eggs
1 cup heavy cream -- scalded
1/4 cup sugar
1/4 teaspoon salt -- cinnamon and nutmeg
5 cups bread cubes
Optional: whipped topping, mint leaves
Beat eggs; add cream, sugar and spices. Mix into bread cubes. Fold in
preserves. Pour into a greased 2-quart oven-proof dish.
Bake at 350F for 30 minutes.
Serve with optional whipping topping and a mint leaf.
Makes 6 servings.
Source : "dickinsonfamily.com"
S(Formatted by Chupa): "~"
Serving Ideas : Substitute any flavor Dickinson's Traditional Preserves.
NOTES : Serve this delicately flavored warm bread pudding from the oven
with brunch.
Contributed to the FareShare Gazette by Chupababi; 8 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 301 Calories; 18g Fat (54.3% calories from
fat); 7g Protein; 28g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 347mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Desirees
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Pepperidge Farm Puff Pastry Sheets
2 boxes Jello Instant French Vanilla Pudding
3 cups milk
1 tub Cool Whip topping -- (8 or 9 oz)
2 cans Oregon Dark Sweet Cherries -- drained,
reserve syrup
1/2 cup sugar
4 tablespoons cornstarch
Powdered sugar
Score each pastry sheet into 9 equal parts (three rows of three). Bake as
directed. Cool. Split each square in half.
Combine syrup from cherries, sugar and cornstarch in a saucepan and heat
over low heat until thick and bubbly. Cool. Fold in cherries.
Mix pudding and milk until thick. Fold in whipped topping.
Assemble using three halves. Top first with pudding mixture, cover with
second pastry and top with cherries, then top with third pastry. Sprinkle
with powered sugar.
Source : "Oregonfruit.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 9 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bing Cherry Doughnuts
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/4 cups all-purpose flour -- approximately
2 packets yeast
1 pound Bing cherries -- pitted
1 Granny Smith apple -- peeled, cored
and finely chopped
1 1/3 cups sugar
1/4 cup milk
6 egg yolks -- lightly beaten
2 teaspoons salt
1/2 tablespoon lemon zest
5 tablespoons unsalted butter -- at room temperature
Vegetable oil for deep frying
1 pint vanilla ice cream -- optional
The night before or early in the day, place 2 cups flour, 1/2 packet yeast
and 1/4 cup warm water in a large bowl. Mix with wooden spoon until
blended, cover with plastic wrap. Set aside at room temperature 10 to 12
hours. Mixture should double.
Refrigerate if not ready to continue with recipe.
Run half the cherries through a juice extractor or purée in a blender and
strain.
Place juice in saucepan with apple and 3/4 cup sugar. Simmer until thick
and jamlike, 10 to 15 minutes. Cool.
Chop and add remaining cherries. Refrigerate.
Set 1/3 cup flour aside.
Place remaining flour on a work surface. Make a well in center, and add
risen flour-yeast mixture, remaining yeast, milk, egg yolks, 1/2 cup sugar,
salt, lemon zest and butter. Work flour into other ingredients from outside
to center, forming a sticky mass.
Knead by hand or machine 10 to 15 minutes, adding more flour if needed,
until barely sticky and very elastic.
Place dough in lightly floured bowl. Cover. Refrigerate at least 1 1/2
hours.
No more than 8 hours before serving, roll out dough to about 1/2 inch thick
on floured surface. Allow to sit 20 minutes.
Place remaining sugar on a salad-size plate.
Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360F
(no hotter than 375F).
Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or use a 2 1/2-inch cutter
to make 12 rounds. Scraps can be kneaded briefly, then rerolled.
Place in oil, and fry until brown, 90 seconds or so on each side.
Place cooked doughnuts on several thicknesses of paper towel absorb excess
oil, then immediately roll in sugar on plate.
With a pastry tube, fill warm doughnuts with cherry mixture. Or poke a hole
in each with the narrow end of a wooden spoon, and force in filling through
a funnel.
Serve with ice cream, if desired, and with remaining cherry mixture as a
sauce.
Yield : 8 to 10 large doughnuts, 12 to 16 medium-size ones.
Source : "basketsbypat.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 9 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 450 Calories; 13g Fat (24.9% calories from
fat); 9g Protein; 76g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 458mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
2 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Flan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil cooking spray
2 cups dark sweet cherries -- stemmed and pitted
2 tablespoons Kirsch -- or brandy
2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon ground nutmeg
1 large egg
2 large egg whites
1 1/2 cups evaporated skim milk
1 teaspoon vanilla
2 tablespoons powdered sugar
Spray a 10-inch quiche dish or other shallow 1 1/2-quart baking dish with
cooking spray. Spread cherries in dish; drizzle with Kirsch and set aside.
In a medium-size bowl, mix flour, granulated sugar and nutmeg. Beat in egg,
then egg whites; gradually stir in milk and vanilla. Pour egg mixture over
cherries.
Bake in a 350 degree F. oven until custard is puffed and golden brown and a
knife inserted in center comes out clean (about 45 minutes). Let cool
slightly, then sift powdered sugar over top. Cut into wedges and serve
warm.
In central France, this custardy fruit dessert is known as clafoutis. It
can be made with a variety of fresh fruits, but plump, glossy dark sweet
cherries are the traditional first choice.
Source : "Pulpkitchen.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 10 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 98 Calories; 1g Fat (6.3% calories from
fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 76mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Fritters
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon cinnamon
1 1/3 cups milk
4 eggs -- separated
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
2 cups Bing cherries -- pitted
Oil for frying
Sifted confectioners' sugar
In a large bowl, sift together the flour, baking powder, salt, sugar and
cinnamon. Add the milk, egg yolks, oil and lemon juice and beat until
smooth.
In a large bowl, whip the egg whites until soft peaks form, then gently
fold them into the batter. Fold in the pitted cherries.
In a deep, heavy saucepan, heat 3 inches of oil to 375 degrees F.
Drop a few tablespoonsful of the batter into the hot oil and fry for 3 to 5
minutes, or until golden brown. Drain on paper towels and keep warm in a
very low oven. Repeat until all the batter is cooked. Serve at once, topped
with confectioners' sugar.
Source : "Recipegoldmine.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 10 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1618 Calories; 45g Fat (25.0% calories from
fat); 59g Protein; 243g Carbohydrate; 10g Dietary Fiber; 792mg Cholesterol; 2917mg
Sodium. Exchanges: 13 Grain(Starch); 3 Lean Meat; 0 Fruit; 1 1/2 Non-Fat Milk;
6 1/2 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Ice Cream Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Dickinson's® Pure Bing Cherry Preserves
1 Chocolate Crumb Pie Crust -- pre-made
1 quart Vanilla Ice Cream
Optional: Chocolate Curls -- Almonds or
Fresh Bing Cherries
Blend 3/4 of the preserves into softened ice cream. Pour into pie shell.
Freeze for approximately 2 hours.
To serve, spoon remaining preserves over individual slices.
Garnish with optional chocolate curls, almonds or fresh Bing cherries.
Makes 6-8 servings.
Source : "dickinsonfamily.com"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 11 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 177 Calories; 10g Fat (47.7% calories from
fat); 3g Protein; 21g Carbohydrate; 0g Dietary Fiber; 39mg Cholesterol; 70mg
Sodium. Exchanges: 2 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Jam Recipe
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups pitted Bing cherries -- chopped
1 package powdered pectin -- (2-ounce)
1/4 cup lemon juice
1/4 cup almond flavoring
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
Place all ingredients, except the sugar into a 6-quart kettle. Bring to a
full rolling boil that cannot be stirred down. Immediately add sugar. Bring
mixture to a full rolling boil and continue to cook for an additional 2
minutes.
Skim mixture. Pour into hot, sterilized jars, leaving 1/4-inch head space.
Seal. Process 10 minutes in boiling water bath.
Yield : 5 to 6 pints
Source : "homecooking.About.com"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 20 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bing Cherry Kuchen
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
THE CRUMB MIXTURE:
1/2 cup unbleached all-purpose flour
1/8 teaspoon baking powder
2 tablespoons light brown sugar
1/2 cup pecans
3 tablespoons melted unsalted butter
THE CAKE:
1 pound Bing cherries -- washed and pitted
1 cup sifted unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter -- (1 stick/1/4 pound)
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1. Generously butter a 9-inch springform pan, line with parchment paper,
and generously butter the paper.
2. To make the crumb mixture: Place the flour, baking powder, sugar, and
nuts in a food processor fitted with the steel blade. Pulse 6 to 8 times,
or until the nuts are finely chopped. Add the butter. Pulse 2 to 3 times or
until mixture forms pea-size crumbs. Do not overprocess.
3. Sprinkle 1/3 of the crumbs evenly on the bottom of the pan. Reserve the
remaining 2/3 for the topping. Press crumbs down lightly in the pan to form
a bottom crust. Set aside.
4. Position a rack in the lower third of the oven and preheat to 350
degrees F.
5. To make the cake: Sift together flour, baking powder and salt in a
triple sifter. Set aside.
6. Soften the butter on low speed in the large bowl of an electric mixer
fitted with beaters or paddle attachment. Increase speed to medium-high and
cream until smooth and light in color, about 1 1/2 to 2 minutes.
7. Add the sugar 1 tablespoon at a time, taking 3 to 4 minutes to blend it
in well. Scrape sides of bowl occasionally.
8. Add eggs, 1 at a time at 1-minute intervals, scraping the sides of the
bowl as necessary. Blend in the vanilla.
9. On low speed, add the dry ingredients in three additions, beating just
until incorporated after each addition. Mix for about 15 seconds longer.
10. Carefully spread the batter over the crumb layer and arrange the
cherries in rings on top. Sprinkle the reserved crumbs on top of the
cherries. Bake for 60 to 65 minutes, or until the cake begins to come away
from the sides of pan and the top is golden brown. Cool on a wire rack.
11. Cover the pan with a piece of aluminum foil, pressing it snugly against
the sides to hold in the topping. Invert the cake onto the rack. Lift off
the pan and carefully peel off the parchment paper. Turn cake right side up
onto a serving platter. Serve with ice cream.
Serves 8 to 10
Source : "carolwalter.com"
S(Formatted by Chupa): "~"
NOTES : Take advantage of summers bounty and make this mouth-watering
coffee cake. It is a perfect sweet to serve at barbecues, picnics or, at the
beach.
Contributed to the FareShare Gazette by Chupababi; 12 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 245 Calories; 18g Fat (63.2% calories from
fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 159mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Bing Cherry Phyllo Rolls
Recipe By : Emily Luchetti, Food Network Episode#: SD1C61
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 ounces whole natural almonds -- toasted
1/4 cup sugar -- plus
2 tablespoons sugar
10 ounces Bing cherries -- (about 35)
stemmed, pitted and quartered
4 phyllo sheets
2 ounces butter -- (4 tablespoons)
melted
Preheat the oven to 375 degrees F.
Finely grind the almonds and 1/4 cup of the sugar in food processor.
Put in a small bowl. (If you do not have a food processor, very finely chop
the almonds. Put them in a bowl and stir in the sugar.)
In a small bowl, toss the cherry pieces with the remaining 2 tablespoons
sugar.
Lay the sheets of phyllo flat on a work surface. Remove 1 sheet from the
stack and place it on the work surface. Cover the remaining sheets with a
kitchen towel. With a pastry brush, brush the single sheet with 1/4 of the
melted butter and then sprinkle with 1/4 of the almond sugar.
Lay a second sheet of phyllo on top of the first, and butter and sugar it.
Continue in the same manner with the third sheet of phyllo. Place the
fourth piece of phyllo on top of the stack but do not butter or sugar it.
Cut the phyllo vertically into quarters and then cut the phyllo in half
horizontally. You will have 8 rectangles.
Place about 3 tablespoons of cherries on the end of each phyllo rectangle.
Roll up the phyllo around the cherries.
Place the rolls, seam side down, on a baking sheet. Brush the tops with the
remaining butter and sprinkle with the remaining sugar. Bake until golden
brown, 15 to 20 minutes.
Serve warm with vanilla ice cream.
S(Formatted by Chupa): "*"
Copyright : "© 2003 Television Food Network"
Contributed to the FareShare Gazette by Chupababi; 12 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; 6g Fat (57.8% calories from
fat); trace Protein; 9g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 59mg
Sodium. Exchanges: 1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Sauce
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ripe Bing cherries -- stemmed and pitted
1 cup red currant jelly
2 tablespoons cherry brandy -- AND
2 tablespoons Creme de Cassis
OR 1/4 cup EITHER
cherry brandy or Creme de Cassis
Melt jelly; stir in brandy and cassis until well blended. Pour over
cherries; toss gently to coat.
Let stand at room temperature several hours, tossing gently when you think
of it.
Source : "Hugs.org"
S(Formatted by Chupa): "*"
Contributed to the FareShare Gazette by Chupababi; 13 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Bing Cherry Thai Shrimp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces spaghetti -- broken
1 tablespoon chili oil
2 pounds raw shrimp -- cleaned
1 tablespoon ginger root
1 tablespoon garlic
3 cups broccoli florets
1 jar Dickinson's® Pure Bing Cherry Preserves
1/4 cup peanut butter
1/4 cup soy sauce
4 green onions -- sliced
1/3 cup cashews
Cook spaghetti as directed and drain.
In a large skillet heat chili oil over medium-high heat. Fry shrimp for 3
minutes or until pink. Remove shrimp from pan.
Add broccoli, garlic and ginger to skillet and stir-fry for 5 minutes. Add
preserves and peanut butter to pan and stir. Return shrimp to pan, add
spaghetti and toss.
Garnish with sliced green onions and cashews.
Makes 6 servings.
Source : "dickinsonfamily.com"
S(Formatted by Chupa): "~"
Serving Ideas : Serve over steamed rice. Substitute Dickinson's Plum
Preserves.
Contributed to the FareShare Gazette by Chupababi; 13 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 269 Calories; 10g Fat (31.6% calories from
fat); 11g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 752mg
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Bing Cherry Walnut Oatmeal Crumble
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fresh Bing cherries -- halved and pitted
1 cup apple juice
3/4 cup all-purpose flour
1 cup granulated sugar -- divided
1/4 cup firmly packed light brown sugar
2/3 cup walnuts -- toasted and chopped*
8 tablespoons unsalted butter -- cut into
1 pieces -- (1/4 pound/1 stick)
1/2 cup old-fashioned oatmeal -- uncooked
[not quick-cooking]
1/3 cup cornstarch
1 pinch salt
1/4 teaspoon almond extract
Preheat oven to 350F.
Place the cherries in a bowl and pour the apple juice over them. Set aside
1 hour.
In a large mixing bowl, stir together the flour, 1/4 cup of the granulated
sugar, the brown sugar and the chopped nuts in a bowl. Cut in the butter
with a pastry blender or rub it in with your fingers until the mixture
resembles coarse crumbs. Stir in oatmeal. Set aside.
Strain apple juice from cherries and place in a heavy 2-quart saucepan.
Stir in the remaining 3/4 cup granulated sugar, the cornstarch and the
salt. Cook over medium-low heat, stirring constantly, until the mixture is
thick and bubbly. Remove from the heat. Stir in the cherries and almond
extract. Spoon the mixture into a deep 1 1/2-quart baking dish. Sprinkle
crumble topping over the cherries.
Bake 35 to 40 minutes, until the crumble is bubbly at the edges and the
topping is golden brown.
Serve warm with vanilla ice cream.
* To toast nuts, spread on baking sheet and bake at 375 degrees F. for 5 to
8 minutes or until brown. Or heat in a dry skillet over medium heat until
they start to brown. Stir occasionally. Be careful not to burn.
Diabetic Exchanges: 3 1/2 starch, 3 1/2 fat
Source : "recipegoldmine.com"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 14 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Black Bing Cherry Refrigerator Pie - No Bake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces sweetened condensed milk -- (1 can)
1/2 pint heavy whipping cream
2 lemons -- juiced
1 cup chopped pecans
16 1/2 ounces pitted Bing cherries -- (1 can) drained
1 prepared graham cracker crust -- (9-inch)
1. In a large bowl, combine condensed milk, lemon juice, pecans and
cherries.
2. In a separate bowl, whip cream to soft peaks and fold into milk
mixture.
3. Pour into crust and chill in refrigerator for at least 4 hours before
serving.
Source : "Allrecipes, Submitted by Alice"
S(Formatted by Chupa): ""
Yield : "1 9-inch pie"
Start to Finish Time: "4:20"
NOTES : A wonderful rich pie perfect for those covered dish dinners or to
impress special holiday company.
Contributed to the FareShare Gazette by Chupababi; 14 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 364 Calories; 25g Fat (60.1% calories from
fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 75mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat;
2 Other Carbohydrates.
* Exported from MasterCook *
Blue Ribbon Green Tomato Chutney Pie
Recipe By : Elaine Wheelock Swyer, Bala Cynwyd, Pennsylvania
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
Makes top and bottom crust
for one 9-inch pie
2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup vegetable shortening -- chilled
1/2 cup cold buttermilk
Filling:
4 cups coarsely chopped unpeeled green tomatoes
2 cups thinly sliced peeled and cored baking
apples
[2 to 3]
1/2 cup brown sugar -- (to 3/4 cup) to
taste
4 teaspoons cornstarch
1/4 teaspoon salt
1/2 large lemon -- zest and juice
1 teaspoon cinnamon
1 teaspoon ground Garam Masala -- (Indian spice
mixture)
1/3 cup raisins -- (optional)
Preheat the oven to 350 F.
Stir together dry ingredients. Cut in the shortening with a pastry blender
or two knives until the mixture resembles small peas. Make a well in the
center and pour in the buttermilk all at once. Stir lightly to just
combine. Make two equal flattened balls and roll out on wax paper or a
floured surface. Line a 9-inch deep-dish pie pan with the top crust.
Combine tomatoes, apples, sugar, cornstarch, salt, lemon and spices in a
large bowl. Pour evenly into the lined pie pan and top with crust. Seal,
crimp and cut vents into the crust. Bake for 50 to 60 minutes, or until
crust is brown and filling is bubbly.
S(Formatted by Chupa): "070704"
NOTES : This pie is sweet and deliciously fragrant with spices. Add the
extra sugar if apples or tomatoes are particularly tart. Unlike curry
powder, my Garam Masala did not contain cumin or fenugreek. They are more
savory spices.
This pie won the top baked good prize for 2002 at the Pennsylvania
Horticultural Society Harvest Show held in Philadelphia.
Contributed to the FareShare Gazette by Chupababi in response to a request;
11 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; 17g Fat (69.1% calories from
fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
204mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 3 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Blueberry-Lemon Wisp
Recipe By : Polly Bannister & the Editors of The Old Farmer's Almanac
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
1/3 cup butter -- melted
1 teaspoon ground cinnamon
1 tablespoon brown sugar
Filling:
2 envelopes unflavored gelatin
1/2 cup orange juice
1 pint Maine wild blueberries
16 ounces light cream cheese
8 ounces low-fat blueberry yogurt
8 ounces low-fat lemon yogurt
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
Topping:
1 cup whipping cream
4 tablespoons confectioner's sugar -- (4 to 5 tablespoons)
2 teaspoons lemon juice
Grated lemon rind -- for garnish
Preheat the oven to 350 F.
To make the crust, in a medium bowl, combine the ginger snaps, pecans,
butter, cinnamon and brown sugar, mixing well with a fork. Pat evenly into
a 10-inch springform pan. Bake for 10 minutes or until lightly browned.
To make the filling, in a small saucepan over Low heat, dissolve the
gelatin in the orange juice, stirring until completely dissolved. Rinse the
blueberries, drain and set aside. Reserve 1/2 cup for garnish. In a medium
bowl, blend the cream cheese, blueberry and lemon yogurts, sugar, vanilla
and lemon juice. With the electric mixer running at Low speed, slowly add
the orange juice-gelatin mixture. Mix at medium speed for about 2 minutes.
Gently fold in the blueberries by hand. Pour into the prepared crust and
chill for several hours until set.
To make the topping, in a small bowl, whip the cream until stiff and slowly
blend in the confectioners' sugar and lemon juice.
To serve, gently run a knife around the rim of the springform pan. Remove
the outside form and transfer the wisp to a serving plate. Using a pastry
bag, pipe the whipping cream around the base and top of the cake. Garnish
with the reserved blueberries and grated lemon rind.
Source : "Blue Ribbon Recipes (Award-Winning Recipes from America's Country
Fairs)"
S(mastercook formatting by): "Bobbie"
Copyright : "(C) 1997 Yankee Publishing, Inc., Distributed by Time-Life
Books, Inc. ISB 0-7835-4935-0"
Yield : "10 to 12 servings"
NOTES : Kathleen Fritz, Machias, Maine Machias Wild Blueberry Festival,
Machias, Maine
Recipe By: Polly Bannister and the Editors of The Old Farmer's Almanac, The
Old Farmer's Almanac Home Library
Contributed to the FareShare Gazette by Bobbie; 4 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 306 Calories; 19g Fat (55.4% calories from
fat); 6g Protein; 29g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 309mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
3 1/2 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Breakfast Pizza
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tube crescent rolls
1 pound Italian sausage -- casing removed
1 cup frozen hashbrowns -- thawed
1 cup shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup shredded parmesan cheese
Unroll crescent roll dough and place on a greased 12-inch pizza pan. Press
seams together and press up sides of pan to form an edge.
In a skillet, brown sausage over medium heat, breaking meat up with a spoon
as it cooks. Cook until no pinkness remains. Cool slightly.
Cover dough in pizza pan with drained sausage meat. Sprinkle evenly over
meat, thawed hashbrowns and cheddar cheese.
In a bowl, whisk together eggs, milk and salt and pepper. Pour slowly over
top of pizza so it is evenly distributed. Sprinkle parmesan cheese over
all.
Bake in 375 degree F. oven for 28 to 30 minutes or until golden brown. Let
stand 10 minutes before cutting into wedges and serving.
Serves 2 or 3.
Contributed to the FareShare Gazette by Patty; 2 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1172 Calories; 100g Fat (77.8% calories from
fat); 59g Protein; 5g Carbohydrate; trace Dietary Fiber; 524mg Cholesterol; 2811mg
Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Non-Fat Milk; 15 Fat.
* Exported from MasterCook *
Burritos
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad oil
1 pound lean beef -- cubed
1/2 pound lean pork meat -- cubed
1 cup finely chopped onion
1 teaspoon bottled garlic
1 teaspoon salt
1 1/2 cups water
1 package large size flour tortillas
1 can refried beans
1 cup shredded Monterey Jack cheese
4 ounces green chilies -- (1 can)
In skillet, heat 2 tablespoons oil and cook meats quickly to brown. Add onions,
garlic, 1 teaspoon salt and 1 1/2 cups water; heat to boiling.
Reduce heat, cover and simmer 2 hours or until meat is falling apart. Check
now and them, it may need a little water.
Heat refried beans and 1/4 cup shredded cheese in 1 tablespoon oil until
hot and cheese has melted, stirring constantly.
Meat should be almost dry when it is cooked. Add chilies and with back of
spoon flake meat and mix together well with chiles. Continue cooking until
chiles are heated and all liquid has evaporated.
To soften tortillas, place in hot dry skillet one at a time. Cook on one
side until tortilla gets little bubbles rising here and there on surface.
Turn tortilla over and do the same thing. Place warmed tortilla between a
folded in half clean tea towel. Repeat with remaining tortillas, stacking
them on top of each other between the tea towel.
Place a warmed tortilla on a flat surface in front of you. Spread one half
of tortilla with refried beans in a thin layer. Top beans with 2 heaping
tablespoons of meat filling. Sprinkle meat filling with some shredded
cheese. Bring tortilla up and over to center of itself, fold in sides about
1 inch and roll-up. Place seam side down on tray. Keep covered with plastic
wrap after you have them filled. Finish getting the rest of your meal
together.
To serve, place a burrito on a serving plate, cover and micro-wave 1
minute.
Serve with other dishes.
* you can double or triple this recipe. These burritos freeze really well.
After I have made them, I lay them flat, not touching on cookie sheets,
cover and place in freezer. As soon as they are frozen I put them in
freezer bags. To use, do not thaw. Place one on a plate, cover and micro-
wave 2 minutes on 1 side and 1 minute on the other side or until hot and
soft.
Single recipe yields: 10 Burritos
Contributed to the FareShare Gazette by Patty; 24 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 172 Calories; 10g Fat (53.9% calories from
fat); 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 405mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
* Exported from MasterCook *
Butterscotch Peach Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pastry for 2-crust, 9-inch pie
4 cups fresh peaches -- peeled and sliced
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter
1/2 teaspoon nutmeg
1/4 teaspoon almond extract
Fit one pastry in bottom of a 9-inch pie plate. Arrange peaches in pie
shell.
In small bowl, combine remaining ingredients. Sprinkle over peaches.
Top with remaining crust, crimp edges and slash top for steam to escape.
Bake at 450 F. for 15 minutes; reduce heat to 350 F. and bake 35 to 40
minutes more, or until golden.
Serve warm or cold.
Makes 8 servings.
Source : "The Peach Sampler - compiled by Eliza Mears Horton, p. 38"
S(MC formatting by): "Bobbie"
Copyright : "(c) 1983 by Eliza Mears Horton, ISBN - 0-960-99660-5"
NOTES : Bobbie's Note: This was very good, but I think I would like it
better with a bit more brown sugar and less lemon juice. It tasted more
tart and lemony than like butterscotch.
Contributed to the FareShare Gazette by Bobbie; 2 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 147 Calories; 9g Fat (51.4% calories from
fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 91mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1 1/2 Fat; 1/2 Other
Carbohydrates.
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