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FareShare Gazette Recipes -- September 2004 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

M & M's Gift Jar Cookie Mix
Mexican Beef Stew

Mexican Chip Casserole

Mexican Rice with Chicken

Microwave Ras Malai

Mile High Shredded Beef

Molasses Cookie Mix

Momís Bing Cherry Sauce for Ice Cream

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                       M & M's Gift Jar Cookie Mix

Recipe By     :Favorite Brand Name Recipes Magazine, Winter 2000
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  all-purpose flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2      teaspoon  ground cinnamon
     1/2           cup  chopped walnuts
  1                cup  M&Ms plain chocolate candies
     1/2           cup  raisins
     3/4           cup  firmly packed light brown sugar
  1 1/4           cups  uncooked quick oats

In medium bowl combine flour, baking soda, salt and cinnamon.

In 1-quart clear glass jar with tight-fitting resealable lid, layer flour
mixture, walnuts, 1/2 cup M & M's Chocolate Mini Baking Bits, raisins,
brown
sugar, remaining 1/2 cup M & M's Chocolate Mini Baking Bits and oats. Seal
jar; wrap decoratively.

Give as a gift with the following instructions:

Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside.

In large bowl beat 3/4 cup (1 1/2 sticks) butter, 1 large egg and 3/4
teaspoon vanilla extract until well blended. Stir in contents of jar until
well blended.

Roll into 1-inch ball and place about 2 inches apart on prepared cookie
sheets. Bake 12 to 15 minutes.

Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in
tightly covered container.

Makes 4 dozen cookies.

Contributed to the FareShare Gazette by Nancy in response to a request;
23 September 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 33 Calories; 1g Fat (20.2% calories from 
fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 37mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                            Mexican Beef Stew

Recipe By     :
Serving Size  : 4     Preparation Time :0:15
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  round steak -- cubed
  1 1/2           cups  cubed potatoes
  1           teaspoon  minced garlic
     1/4      teaspoon  coarsely ground pepper
  2        tablespoons  olive oil
     1/2      teaspoon  salt
     1/2           cup  tomato sauce
     1/2           cup  beef broth
  2          teaspoons  ground cumin
     1/2           cup  chopped onion

Brown beef, onions, garlic and potatoes in olive oil. Add all other
ingredients. Bring to a boil, cover and reduce heat to simmer. Simmer for
30 minutes or until meat and potatoes are tender. Add more beef broth if
needed.

Serve in a bowl over hot fluffy rice with some shredded Monterey Jack
cheese sprinkled on top.

* 1 can of pinto beans, rinsed and drained or 1 can Mexican-style whole
kernel corn, drained, can be added to stew if desired.

Serves 4 to 6.

Contributed to the FareShare Gazette by Patty; 21 September 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 414 Calories; 28g Fat (60.8% calories from 
fat); 35g Protein; 5g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 699mg 
Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.


 
                       * Exported from MasterCook *

                          Mexican Chip Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  hot Italian sausage -- casing removed
                        [or mild Italian sausage]
  1             medium  onion -- chopped fine
  1           teaspoon  bottled minced garlic
  1                can  condensed cream of mushroom soup -- undiluted
  11            ounces  Mexicorn -- (1 can)
  4             ounces  chopped green chiles -- (1 can)
  10 1/2        ounces  corn chips -- (1 package)
  10            ounces  enchilada sauce -- (1 can)
  1                cup  shredded Colby-Jack cheese -- (1 to 2 cups)

In a skillet, cook meat, breaking up with spoon as it cooks with onion and
garlic. Cook until no more pinkness appears in meat. Drain well. Return
meat to skillet and add soup, corn and chiles; mix well.

In an ungreased shallow 3-quart baking dish, layer meat mixture, corn chips
and enchilada sauce. Top with cheese.

Bake uncovered at 350 degrees F. for 10-20 minutes or until bubbly.

Serves 6

* I do not add the cheese until casserole starts to bubble and then only
until it melts.

Contributed to the FareShare Gazette by Patty; 3 September 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 340 Calories; 22g Fat (56.2% calories from 
fat); 4g Protein; 34g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 368mg 
Sodium.  Exchanges: 2 Grain(Starch); 1 Vegetable; 4 1/2 Fat.


 
                       * Exported from MasterCook *

                        Mexican Rice with Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6 3/8         ounces  Mexican style rice and pasta mix
                        [such as Rice-A-Roni]
  2        tablespoons  butter
  1 3/4           cups  water
  14 1/2        ounces  diced tomatoes -- with onion;
                        undrained
  2               cups  cooked chicken -- cut in 1" cubes
  1                     jalapeno pepper -- seeded and chopped

In a large skillet, cook and stir rice and pasta mix in butter until
lightly browned, about 5 minutes. Add the water, tomatoes and contents of
rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10
minutes. Add chicken and jalapeno. Cover and cook for 8 to 10 minutes or
until rice is tender and liquid is absorbed.

Source : "Quick Cooking September 2004"

Contributed to the FareShare Gazette by Jenn; 30 September 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 195 Calories; 9g Fat (43.0% calories from 
fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 125mg 
Sodium.  Exchanges: 3 Lean Meat; 1 Vegetable; 1 Fat.


 
                       * Exported from MasterCook *

                           Microwave Ras Malai

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  ricotta cheese
  2             quarts  half and half
  2               cups  sugar
  5                     cardamom pods
  1           teaspoon  vanilla
                        rose water -- (optional)
  10                    threads saffron -- (10 to 12)
  2        tablespoons  crushed cashew nuts
  1         tablespoon  crushed almond

Mix 1 1/2 cups of sugar with the Ricotta cheese and bake it in a 400F oven
for about 1 hour and 15 minutes in a flat dish covered with aluminum foil.
The cheese should have hardened and turned a pale brown.

Thicken the Half and Half by simmering over low heat for a long time. This
is best done in a microwave; if a microwave is not available, do it over
low heat and stir frequently. Thicken until the volume drops to around half
of the original volume.

Add the remaining 1/2 cup sugar, cardamom pods, saffron, vanilla and rose
water (and any other flavouring that you may want) to the Half and Half.
Heat for a few minutes.

After the cheese has been baked, cut it into 1-inch squares and add to the
hot thickened half and half.

Roast whole plain cashews and almonds with skin removed with very little
butter for a few seconds, crush it into small pieces so that you should be
able to CHEW it and put it finally when everything is done. Cool for a few
hours in the fridge.

Do crush the cardamom using a roller into powder form, then mix it.

Source :  "http://www.quietbay.net/cgi-bin/recipes/pull.cgi?c=microwave&n=rasmala"

S(Formatted by Chupa): "v"

Contributed to the FareShare Gazette by Chupababi in response to a request;
5 September 2004.
www.fareshare.net

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



 
                      * Exported from MasterCook *

                         Mile High Shredded Beef

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  lean boneless chuck roast
                        oil
  1                cup  chopped onions
     1/2           cup  thinly sliced celery
  2                     jalapeno peppers -- minced fine
  1                can  beef broth
                        Sauce:
  1 1/2           cups  reserved beef broth
  1           teaspoon  bottled garlic
                        or fresh minced garlic
  1           teaspoon  salt
     3/4           cup  catsup
  4        tablespoons  packed brown sugar
  2        tablespoons  vinegar
  1           teaspoon  dry mustard
  1           teaspoon  chili powder
  3              drops  Tabasco sauce
  1                     bay leaf
     1/4      teaspoon  paprika
     1/4      teaspoon  garlic powder
  1           teaspoon  Worcestershire sauce

Brown beef to sear on all sides; add onions and celery during last minute
of searing. Combine beef and vegetables and broth in a 4-quart Dutch oven.
Bring to boil, reduce heat to simmer. Simmer on real low heat 3 to 4 hours
adding a little more beef broth if needed or cook overnight in crock pot.

Cool.

Shred beef with 2 forks working against to separate meat into strands.
Reserve broth; skim off fat.

Make sauce.

Sauce

Mix all sauce ingredients together, bring to a boil. Reduce heat to simmer,
cover and simmer 20-30 minutes.

Add beef you have shredded and simmer until the flavor of the sauce has
permeated the meat. Add a little more beef broth if it gets to dry, you
don't want it to stick.

Serve on a nice chewy hard roll from the bakery that you have sliced,
buttered and toasted under the broiler. Serve horseradish on the side for
those who want it.

* this sandwich meat freezes very well. Just freeze in freezer bags in
quantities that you will need for a meal. About 1/2 cup for each sandwich.

Contributed to the FareShare Gazette by Patty; 25 September 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 549 Calories; 2g Fat (2.9% calories from 
fat); 17g Protein; 127g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 5649mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat; 
7 Other Carbohydrates.


 
                       * Exported from MasterCook *

                           Molasses Cookie Mix

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                cup  sugar
  1           teaspoon  baking soda
  1           teaspoon  baking powder
  1           teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4      teaspoon  cloves
     1/8      teaspoon  allspice
  1           teaspoon  ginger

In a large mixing bowl, combine all ingredients. Store the mix in an
airtight container.

Attach this to the Jar

Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix

Preheat oven to 375 degrees F. In large bowl, cream together the butter,
egg and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape
the dough into 1-inch balls; roll in granulated sugar and place 2 inches
apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire
racks.

NOTES : Soft, crinkle-coated with sugar and spicy, these old-fashioned
cookies are delightful.

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

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

Per Serving (excluding unknown items): 1707 Calories; 3g Fat (1.7% calories from 
fat); 26g Protein; 396g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1756mg 
Sodium.  Exchanges: 13 Grain(Starch); 0 Fat; 13 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                  Momís Bing Cherry Sauce for Ice Cream

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  currant jelly
  1                can  drained Bing cherries -- (no. 2 1/2 can)

In skillet, melt 3/4 cup currant jelly; add 1 drained No. 2 1/2 can Bing
cherries. Heat slowly to boiling point, stirring; remove from heat.

Source : "www.melborponsti.com/invdet-106778.html"

S(Formatted by Chupa): "~"

NOTES :  Try warm, on strawberry or cherry-vanilla ice cream.

Contributed to the FareShare Gazette by Chupababi; 16 September 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 103 Calories; trace Fat (0.2% calories from 
fat); trace Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 14mg 
Sodium.  Exchanges: 2 Other Carbohydrates.

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